Ultimate Loaded Nachos Recipe Traeger Grills

BBQ CHICKEN NACHOS RECIPE | TRAEGER GRILLS

Steps:

• Season the chicken breasts with the Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.
• Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 165˚F.
• Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
• Shred the chicken. Transfer to a mixing bowl and pour 1/2 cup of Traeger 'Que BBQ Sauce over the chicken. Stir gently to coat evenly. Set aside, or cover and refrigerate if not making the nachos immediately.
• Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.
• Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.
• With a spatula, transfer the nachos to a plate or platter. Top with sliced scallions, guacamole, sour cream and cherry tomatoes. Enjoy!

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.