Loaded Campfire Nachos with Chicken

🧂 Ingredients

• 12 ounces tortilla chips
• 10 ounces roasted red pepper hummus
• 2 chicken breasts

  cooked and shredded
• 1/2 cup salsa
• 1 teaspoon lime juice
• 1/2 cup queso
• 1/2 red onion

  medium size, minced
• 4 ounces cheddar cheese

  shredded
• 4 ounces Monterey Jack cheese

  shredded
• 3 Roma tomatoes
• 2 avocados
• 1/2 cup sour cream

Instructions

• 1 Add a generous layer of tortilla chips to your pan, spreading them out so they
  cover the entire pan*.
• 2 Add small dollops of roasted red pepper hummus around on top of the chips.
• 3 Mix the shredded chicken with salsa and spread it around next, also giving it a
  little spritz of lime juice.
• 4 Then spoon white queso all around on the nachos.
• 5 Scatter minced or chopped red onion on as another layer.
• 6 Finally add shredded cheese, spreading it out evenly all across the nachos.
• 7 Once you have the height you think you need over the campfire, place the pan
  [https://amzn.to/2HWCiTS] full of nachos on the tripod grill
  [https://amzn.to/2HWE87e] (you can either use a heated lid
  [https://amzn.to/2GkNKWb] with a skillet [https://amzn.to/2XugFy1] or Dutch oven
  [https://amzn.to/2XotQk0], or use aluminum foil [https://amzn.to/2Ir4pL1] as
  sort of a tent wrapped around the griddle pan to trap the heat).
• 8 Cook the nachos until the cheese has fully melted and everything is heated
  through. It’ll probably take 10 to 15 minutes.
• 9 Then serve with your favorite toppings like tomatoes, avocados, and sour cream.

Nutrition Info