Nachos are the perfect gameday food. Cheesy and crunchy and creamy. And, easy too! We like to assemble ours and heat them on the BGE because it gives them so much extra flavor. If you'd prefer, you can forgo the grill and pop them in the oven.
We used Dizzy Pig Fajitaish seasoning as a rub on bone-in chicken breast and grilled it up. I suppose you could use a store bought rotisserie chicken. I suppose.
Pull and shred the chicken.
Get out the cast iron skillet (ours was in use for something else) or enamel skillet. Cover the bottom with refried beans. I couldn't choose between regular or black so I used both. Why not?!
Shred some cheese. Sharp and medium cheddar are both delicious choices.
Layer some chips in the bean dip. Pick a sturdy chip. Even still, the chips tend to get a bit soft when you cook them up. We like that. If you don't, leave the chips off at this point, and scoop the filling onto chips after you take it off the grill.
Dot cream cheese generously.
Add some green chilies.
And the shredded cheese.
Take it to the grill! Heat around 375 degrees for 30 minutes or so, until the cheese is completely melted.
I love love love green onions, so I added a few. Serve with sour cream, salsa & guac. Yum.