The combination of fresh ingredients and chicken cooked on the Big Green Egg creates the perfect flavorful and shareable dish in these Smoky Grilled Chicken Nachos.
5 Mesquite Grilled Chicken Breasts
Cheese, shredded – 2 cups
Corn – 1 cup
Pinto beans – 1 cup
Black pepper – 1 teaspoon
Creole seasoning – 1 teaspoon
Garlic powder – 1 teaspoon
Onion powder – 1 teaspoon
Oregano, crushed – ½ teaspoon
Extra virgin olive oil – 1 tablespoon
Mix seasoning blend and set aside.
Set EGG for indirect cooking at 350°F/177°C.
Place marinated chicken in a bowl, drizzle with olive oil.
Sprinkle half the seasoning blend on chicken and mix well.
Place chicken on the cooking grid and cook 4-5 minutes per side. Remove chicken from EGG and rest before slicing. While chicken is grilling, rinse, drain, corn and beans.
Place ½ tablespoon of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, sauté for about 5 minutes.
blue corn chips
yellow corn chips
green onions, sliced
Place chips on a round pizza pan, top with bean and corn mixture, cheese, and chicken. Place on the cooking grid and cook for 2-3 minutes, until cheese melts. Top with remaining ingredients.