MEAT RECIPE

BBQ Chicken Nachos

Ingredients

1 whole chicken
1 bag tortilla chips
720 ml shredded Mexican blend cheese
60 ml sliced jalapeños
120 ml black olives, sliced and drained
120 ml guacamole, for serving
120 ml sour cream, for serving
120 ml cherry tomatoes and capsicum, halved


Equipment

Traeger grill

- Feeds 4 -

HOW TO MAKE IT

  1. Season the chicken breasts with the Traeger Pork & Poultry Rub.

  2. When ready to cook, set Traeger temperature to 180°C and preheat, lid closed, for 15 minutes.

  3. Arrange the chicken on the grill grate and cook for 90 minutes, or until golden brown.

  4. Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.

  5. Shred the chicken.

  6. Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon chicken mixture on each chip. Top with black olives, tomato mix, and more jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.

  7. Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.

  8. Top with guacamole and sour cream. Enjoy!

In partnership with Traeger