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Grilled Tequila Lime Chicken Nachos. Tequila-Lime Chicken ingredients in grilled nacho form: chips, spicy chicken & rice, beans, corn, tomatoes & cheese. Simply Sated
5 from 3 votes
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Grilled Tequila Lime Chicken Nachos

Grilled Nachos layered with quick Mexican Rice, beans, tequila-lime chicken, cheese, tomatoes and all things good. The best grilled nachos - ever!
Course Appetizer, Entree
Cuisine Mexican
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 2 -3
Author Susie Gall

Ingredients

  • Note: There are several ingredients but not nearly as many as it seems. Both the Mexican Rice and the Tequila Lime Chicken mixture use the same seasonings and cheeses.
  • -------------------------------------
  • For the rice: Prepare while coals are heating or can prepare up to two days before.
  • 1- cup water
  • 1- cup Minute Rice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ sweet yellow onion diced
  • 1 clove garlic minced
  • 1/3 cup diced tomatoes with green chiles include 1/3 can of juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoky paprika
  • ¼ teaspoon chili powder
  • ¼ cup Mexican Blend cheese
  • 1 chipotle pepper in adobo sauce minced (optional for more heat and smoky flavor)
  • ---------------------------------------------
  • For the Tequila Lime Chicken: Can prepare up to two days before.
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ sweet yellow onion sautéed in 2 tablespoons butter & 2 tablespoon oil
  • 1 cloves garlic minced & sautéed with the onion
  • 1 cup diced rotisserie chicken 1 rotisserie chicken yields approximately 3 cups diced chicken. Use 1 cup and freeze any extra for later use. *See note.
  • ½ lime juiced
  • ¼ cup tequila
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoky paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1- tablespoon honey
  • ----------------------------
  • ½ can black beans drained
  • 1 ear corn-on-the-cob grilled and kernels removed or 1 can sweet corn, drained.
  • 1-to mato diced or yellow & red cherry tomatoes, halved
  • 1½ cups Mexican blend cheese shredded
  • Fresh cilantro chopped
  • ¼-½ bag regular size Tostitos
  • Picante Sauce opt.
  • ----------------------------------
  • Garnishes:
  • Fresh cilantro chopped
  • Picante Sauce
  • Sour Cream
  • Black olives
  • Jalapenos

Instructions

  1. 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.
  2. --------------------------------------------
  3. For the Mexican Rice:
  4. Cook Minute Rice according to package directions for 2 cups rice.
  5. After rice is cooked, keep heat off and add all other ingredients. Mix well and set rice aside until ready to assemble the nachos.
  6. ---------------------------------------------
  7. For the Tequila Lime Chicken mixture:
  8. 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.
  9. 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.
  10. ----------------------------------------------
  11. To Assemble and Cook the Nachos:
  12. Place a layer of Tostito-style chips on a grill pan.
  13. Sprinkle layers of the chicken mixture, rice, beans, corn, cheese, cilantro and salsa (go light) on top. Repeat with a second layer.
  14. Place aluminum foil over the griddle over the indirect heat.
  15. 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.
  16. Remove the foil and cook nachos over indirect heat 10 more minutes - spin 180 degrees after 5 minutes.
  17. Place the pan of nachos over the direct heat and grill 1-2 minutes. Watch closely to prevent burning.
  18. 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.
  19. Remove from heat and serve with toppings of your choice.
  20. Enjoy!

Recipe Notes

Note: 2 grilled chicken breasts, seasoned & cubed, can be substituted for the rotisserie chicken.
*Note: Grilled Nachos are fantastic and cooking options are limited only by your imagination. Some of my favorites are: BBQ chicken, Buffalo Chicken, BBQ Pork, Fajita Nachos, Beef Taco Nachos, Chicken & Potato Nachos – the list goes on & on.