And by the way, grilling nachos in a foil boat is the BEST way to make nachos. Seriously! Nachos are always at risk of getting limp and soggy. But when you have high direct heat blasting at the tortilla chips from the coals or flame underneath, it does a great job getting the chips crispy. Covering the grill will melt the cheese on top. Melted cheese on top, crispy chips below. Perfect. For a nacho sauce we are using sour cream mixed with BBQ sauce (easiest chip dip ever!). Drizzle it over the cheesy nachos and you don’t need queso. Enjoy the nachos as is, or dressed up with extras—chopped tomatoes, jalapeños, cilantro, avocado, red onions. Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese. If your grill doesn’t have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they’ll still be great.
