Nacho Foil Pockets

Nacho Foil Pockets

10 mins
1 hrs
25 mins



  • 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 guacamole


Step 1 Of 5
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.
Preheat grill with burners on high. Place chicken on grates and cook for 7-10 minutes, or until the internal temperature reaches 165°F. Take off the grill and let it rest for 5 minutes before chopping into bite-size pieces.
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.
Fold-up corners to make a pocket, place on grill and cook for about 10 minutes, or until cheese is melted.
Top with sour cream, guacamole and salsa.
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