Smokin' Chicken Nachos



  1. Prep chicken breast by marinating in 2 tablespoons of Chili Lime Dressing (KE3071) mixed with 1 tablespoon of freshly chopped cilantro.
  2. Marinate chicken at least 1 hour. Then grill, dice, and toss in Honey Hot Wing Sauce & Glaze (SJ2993HA).
  3. Fry chips until crispy and toss with seasoned salt.
  4. Top with queso, shredded cheese, pinto beans, and diced chicken.
  5. Melt cheese under cheese melter or salamander.
  6. Garnish with sour cream, pico de gallo, and the remaining chopped cilantro.
  7. Serve with a side of Ken's Signature Remoulade Sauce (KE3059-2) for dipping.