BBQ Nacho Strips Recipe
Throw on some shades and put on your flip-flops. It's time for backyard fun with BBQ chicken nachos on the grill. Shred the chicken. Melt the cheese. Smother on your favorite BBQ sauce. And pile over Mission Tortilla Strips - the perfect chip for nacho-ing. For the full Summer grilling experience, these nacho bites are best enjoyed with friends, warm weather, and cold, crisp Sparkling Ice.
- Ingredients & Instructions
1bag Mission Strips Tortilla Chips
1cob corn, grilled
2cups shredded rotisserie chicken
¾cup barbecue sauce, divided
⅓cup pickled jalapeño pepper slices, diced
½cup crumbled cotija cheese
2tbsp finely chopped cilantro
Preheat grill to high; turn off burners in center of grill. Grease grates well.
Arrange Mission Strips Tortilla Chips on perforated sheet pan. Remove corn kernels from cob (you should have about 1 cup).
In bowl, toss chicken with 1/2 cup barbecue sauce; spoon evenly over chips. Top evenly with corn kernels, pickled jalapeños and cotija cheese. Drizzle with remaining barbecue sauce.
Transfer sheet pan on grill; cook, covered, for 8 to 10 minutes or until warmed through and lightly browned.
Garnish with cilantro. Serve with cold Sparkling Ice.
Cotija is a hard Mexican cheese that’s salty and crumbly in texture, which can be found in the cheese section of most supermarkets, but can be replaced with feta cheese if desired.