Foil Packet BBQ Chicken Nachos

Foil packet nachos are super quick to put together and a fun way to serve nachos. Perfect for a crowd at a barbecue or camping

Crunchy tortilla chips covered in melted cheese, bbq chicken, beans and all your favorite toppings. Cooked on a backyard grill or campfire. These hearty nachos make a delicious meal or appetizer

Nachos are totally customizable to your liking and a great way to use left over meats

Tips for making foil packet nachos

• Don't want to grill them...no problem bake in an 400 degree oven for 7-9 minutes or until cheese is melted.
• Use a disposable tin instead of foil
• Layers and layers is the key to delicious nachos
• Placing the packets over indirect heat and rotating halfway through so the tortilla chips don't burn
• Use a thicker sturdier tortilla chip to prevent the nachos from getting soggy.
• Shred the cheese yourself, resist the urge to purchase pre-shredded cheese. Its treated with stabilizers and doesn't melt as well.

I guarentee these foil packet nachos are going to be part of your summer meal rotation that your family will love.

Still hungry? Looking for more grilling recipes?

• Chicken Club Flatbread with Chipotle Ranch
• Cedar Plank Grilled Salmon
• Grilled Mexican Corn Salad
• Grilled French Bread Pizza
• Grilled Corn with Cilantro Lime Butter
• Grilled Skirt Steak with Chimichurri
• Tequilla Lime Grilled Chicken Club
• Grilled Tri-Tip with Onions and Peppers

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Foil Packet BBQ Chicken Nachos

5 from 2 votes

Written By: Wendie Williams

Foil packet nachos are super quick to put together and a fun way to serve nachos. Perfect for a crowd at a barbecue or camping

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 522

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Ingredients

  

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• ▢ 4 pieces of aluminum foil about 16 inches long
• ▢ 1- 20 oz bag tortilla chips
• ▢ 3 cups bbq chicken diced
• ▢ 4 cups shredded cheese
• ▢ 1 1/2 cups black beans
• ▢ Salsa
• ▢ quacamole
• ▢ sour cream
• ▢ jalapenos
• ▢ bbq sauce
• ▢ Cilantro

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Instructions

 

• Lay out a foil sheets. Place 1/4 of the chips on one side of the foil. Followed by 1/4 of the cheese, 1/4 of the chicken, beans and a drizzle of bbq sauce. Repeat the payers one more time.
• Bring the other side of the foil over the nacho pile. Fole the edges up to seal.
• Place over indirect heat on a charcoal, gas grill or campfire.
• Close the lid and cook 7-8 minutes rotating the packets halfway through.
• Check to make sure cheese is melted before removing from grill.
• Remove and top with guacamole, sour cream, salsa, jalapenos and cilantro

Nutrition

Serving: 4ServingsCalories: 522kcalCarbohydrates: 40gProtein: 73gFat: 76gSaturated Fat: 28gPolyunsaturated Fat: 41gTrans Fat: 2gCholesterol: 204mgSodium: 1955mgFiber: 14gSugar: 22g

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Course Entrees

Cuisine American