We've got another great barbecue side dish for you all to enjoy... these Chicken and Black Bean Nachos are guaranteed to become a firm favourite.
It's hard to believe but you can actually make nachos on the barbecue. All you have to do is place everything into a handmade tin foil pack, heat to perfection, and enjoy!
Time: 25 Minutes
Serves: 6 People
Half a Shredded Chicken
1/2 an Onion, chopped
1 can Black Beans, rinsed
1 cup Red Enchilada Sauce
350g of pepper-Jack Cheese
1 cup fresh Corn Kernels
Salt & Pepper
Fresh Coriander and Lime Wedges, for serving
2 packs of Tortilla Chips
1. Heat up your barbecue to medium heat. Toss together your chicken, onion, beans, enchilada sauce, and 250g of cheese in a bowl. Season with salt and pepper.
2. Build your tin foil pack/bowl. Place your chicken mixture, chips, and remaining cheese in the pack. Fold foil over filling to create a packet and seal the edges.
3. Grill your tin foil nacho pack over indirect heat until cheese is melted and chicken is warmed through (roughly 10 minutes).
4. Transfer your pack into a serving bowl and top with coriander and serve with lime wedges on the side.