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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.

 

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foil packet chicken nachos close up photo

Foil Packet BBQ Chicken Nachos

5 from 2 votes
Written By: Wendie
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
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 522

Ingredients
  

  • 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

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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine American
5 from 2 votes (2 ratings without comment)

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