Nacho Foil Pockets
Nacho Foil Pockets
Ingredients
FOR THE NACHOS
- 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
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 165°F. 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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