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Prepare grill. If using coals, place hot coals over only half of the grill to have two cooking zones - one with direct heat and one with indirect heat.
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For the Mexican Rice:
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Cook Minute Rice according to package directions for 2 cups rice.
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After rice is cooked, keep heat off and add all other ingredients. Mix well and set rice aside until ready to assemble the nachos.
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For the Tequila Lime Chicken mixture:
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Heat butter and oil over med-high heat until hot, but don’t allow butter to burn. Add chopped onion and sauté 3-5 minutes until onion is translucent. Add minced garlic and sauté 1 minute more.
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Reduce heat and add diced chicken, lime juice, tequila, chili powder, cumin, smoky paprika, salt, ground pepper, honey. Stir and simmer until heated through and tequila/lime juice has reduced. Set aside.
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To Assemble and Cook the Nachos:
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Place a layer of Tostito-style chips on a grill pan.
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Sprinkle layers of the chicken mixture, rice, beans, corn, cheese, cilantro and salsa (go light) on top. Repeat with a second layer.
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Place aluminum foil over the griddle over the indirect heat.
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Place the nachos over the foil, close the lid and cook 5 minutes. Spin the pan 180 degrees and cook another 5 minutes over the foil and with the lid closed.
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Remove the foil and cook nachos over indirect heat 10 more minutes - spin 180 degrees after 5 minutes.
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Place the pan of nachos over the direct heat and grill 1-2 minutes. Watch closely to prevent burning.
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If more time is needed for the center to heat, place the nachos over the indirect heat and check every 15 seconds until heated through.
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Remove from heat and serve with toppings of your choice.
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Enjoy!