6
cups shredded Colby-Monterey Jack cheese (24 ounces)
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Steps
1
Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
2
Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
3
Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
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When you’re in a hurry and need your BBQ chicken nachos stat, use a package of frozen diced cooked chicken, which you can thaw quickly in the microwave.
Feel free to use leftover shredded roast beef or cooked ground beef in place of the chicken in this BBQ chicken nacho recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
410
Calories from Fat
235
Total Fat
23 g
Saturated Fat
10 g
Cholesterol
65 mg
Sodium
1110 mg
Potassium
420 mg
Total Carbohydrate
33 g
Dietary Fiber
4 g
Protein
23 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
8%
8%
Calcium
28%
28%
Iron
14%
14%
Exchanges:
1 1/2 Starch; 3 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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