Smoky Grilled Chicken Nachos

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.

Ingredients

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

Instructions

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.

Assembly Ingredients

blue corn chips
yellow corn chips
jalapenos, sliced
tomatoes, diced
avocado, diced
green onions, sliced
sour cream

Assembly Instructions

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.

Recipe and photo from Big Green Egg and adopted from Creole Contessa™. To visit her blog, visit creolecontessa.com.