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Loaded Southwest Chicken Foil Packet Nachos

Southwest chicken foil packet nachos - featured image
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These loaded Southwest chicken foil packet nachos are a quick, customizable, and crowd-pleasing dinner perfect for busy weeknights, camping trips, or parties. The foil packet method keeps chips crisp and cleanup easy, while bold Southwest flavors and melty cheese make every bite irresistible.

Ingredients

Scale
  • 8 oz sturdy tortilla chips
  • 2 cups cooked chicken, shredded or diced (rotisserie, grilled, or baked)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 2 cups shredded cheese (Monterey Jack and cheddar blend, or pepper jack for heat)
  • 1 cup salsa (chunky preferred)
  • 1 medium bell pepper, diced (red, yellow, or orange)
  • 1/2 medium red onion, finely chopped (or green onions after baking)
  • 1 jalapeño, thinly sliced (optional)
  • 1 tbsp Southwest seasoning (or chili powder, cumin, smoked paprika, garlic powder, pinch of cayenne)
  • 1 tbsp olive oil
  • Sour cream or Greek yogurt, for serving
  • Diced avocado or guacamole, for serving
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving
  • Extra salsa, for serving

Instructions

  1. Preheat oven to 400°F (200°C) or preheat grill to medium heat. If camping, let coals get hot and ashy.
  2. Tear off four large sheets of heavy-duty aluminum foil (about 12×16 inches). Double up if using regular foil. Lightly coat the center of each with olive oil or nonstick spray.
  3. In a large bowl, combine chicken, black beans, corn, bell pepper, red onion, jalapeño, Southwest seasoning, and olive oil. Toss until evenly coated.
  4. Place a generous handful of tortilla chips (about 2 oz) in the center of each foil sheet. Top with 1/4 of the chicken mixture. Spoon about 1/4 cup salsa over each, then sprinkle with 1/2 cup shredded cheese.
  5. Bring the long sides of the foil together over the nachos and fold tightly to seal, leaving a little space inside for steam. Fold in the short ends tightly, forming a tent.
  6. Place packets on a baking sheet (oven) or directly on grill grates. Cook for 12-15 minutes (oven) or 10-12 minutes (grill, lid closed), until cheese is melted and everything is hot and bubbly. Rotate packets halfway through if grilling.
  7. Carefully open one packet (watch for steam!) to check if cheese is melted and mixture is hot. If not, reseal and cook another 2-3 minutes.
  8. Let everyone open their own packet and top with sour cream or Greek yogurt, diced avocado, cilantro, lime juice, and extra salsa as desired. Serve immediately.

Notes

Use thick, sturdy chips to prevent sogginess. For extra crunch, open packets for the last 2 minutes of cooking. Customize with your favorite toppings or swap proteins as desired. For vegetarian, omit chicken and add more beans or veggies. Prep chicken filling ahead for faster assembly. Always open packets carefully to avoid steam burns.

Nutrition

Keywords: foil packet nachos, southwest chicken nachos, easy dinner, camping recipe, weeknight meal, gluten-free nachos, customizable nachos, grill nachos, oven nachos

Find it online: https://bitefuljoy.com/loaded-southwest-chicken-foil-packet-nachos-easy-dinner-recipe/