Chicken and black bean nacho’s camper’s edition
Recipe by Michele Poole
3 1/2 c. shredded rotisserie chicken
1 c. red enchilada sauce
1/2 small onion, chopped
1 c. fresh corn kernels (from 2 ears corn)
1 (15-ounce) can black beans, rinsed
12 ounces pepper-Jack cheese (about 3 cups), divided
Kosher salt and freshly ground black pepper
8 ounces tortilla chips
Fresh cilantro and lime wedges, for serving
I also added green pepper....jalapeno would be great too!
Prep. Time → 10 min
Cook Time → 10 min
1. Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.
main courses, camping, easy July 14, 2020 15:29
Author Kate Mercher Country Living
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