In my house, we’re all about hanging out in our backyard these days. It’s a little hot out and sometimes its much cooler to just sit in the shade of our backyard on the weekends. We’ll listen to some music while the kiddos play on the play set and we just chat. It really is nice.
I love to make easy snacks like this for hanging in the backyard on a summer afternoon. These grilled nachos are literally a meal unto themselves too. I’m also still considering that 12-step program for the Frank’s hot sauce addiction. I went to start this recipe (by throwing the chicken in the crockpot after work on Friday) and realized we were out. I sent Trevor a panicked text saying we were out of Frank’s and he knew right away that he had to pick some up on his way home from work (this is what almost 10 years of marriage gets you – he just gets me). He was also more than happy to fire up the grill for some nachos!
These grilled nachos are totally customizable to taste. I did peppers and red onions on top because grilled red peppers are just the best, but you can use whatever you’d like. The inspiration from these came from watching Food Network’s “The Kitchen” at the gym (yes, I watch Food Network while running on a treadmill) and Geoffrey used grilled scallions (also a great choice). I served the whole thing with a side of salsa from Healthy Living Market.
Note: I use this slow cooker method to cook my chicken with some Frank’s. You can make Buffalo chicken any way you’d like, but this is the easiest for me!
Read on for the recipe!
- Shredded Buffalo chicken
- 1 bag tortilla chips
- 1 can low sodium black beans
- 1 bag shredded Mexican blend cheese
- 1 red pepper, seeded and cut in half
- 1 red onion, large slices
- fresh cilantro, chopped
- salsa and guacamole, for dipping
- Layer the chips, chicken, cheese and beans into a disposable foil pan. (I did two layers)
- Heat a charcoal grill and place the foil pan over indirect heat to start melting the cheese. While that's grilling, cover the peppers and onions with olive oil, salt and pepper and place on the direct heat of the grill. Grill for 5-10 minutes until they are softened and there are some char marks.
- When they're cool enough to handle, cut into bite sized pieces and throw on top of the nachos on the grill. Cover for a few minutes until the cheese is melted and hot.
- Remove from the grill and top with fresh cilantro and any other toppings you'd like (maybe some sour cream). Serve along with fresh salsa and guacamole.