recipe

Nacho Foil Pockets

5.0

Ingredients

1
pound chicken breast
1/4
cup olive oil
1
fresh-squeezed lemon
2
fresh-squeezed limes
1
tablespoon minced garlic
1
teaspoon kosher salt
1/2
teaspoon ground black pepper
1
bag tortilla chips (approximately 1-pound)
2
cups grated Monterey jack cheese
2
cups grated cheddar cheese
1
cup black or pinto beans
4
tablespoons pickled jalapenos
4
tablespoons sour cream
4
tablespoons guacamole
4
tablespoons salsa

Directions

1

Place chicken breast, olive oil, fresh-squeezed lime juice, fresh-squeezed lime juice, salt, pepper and minced garlic in a zip-top bag. Shake until chicken is evenly-coated and marinate for at least 1-hour in the refrigerator.

Hot Tip: Marinate in your refrigerator over night for best results.
2

Preheat grill with burners on high. Place chicken on grates and cook for 7-10 minutes, or until the internal temperature reaches 165F. Take off the grill and let it rest for 5 minutes before chopping into bite-size pieces.

3

While the chicken rests, lay out 4 large tin foil sheets and evenly spread chips, beans and cheese evenly across each sheet. Top with chicken and pickled jalapeños.

4

Fold-up corners to make a pocket, place on grill and cook for about 10 minutes, or until cheese is melted.

5

Top with sour cream, guacamole and salsa.

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