Chicken Nachos on the Grill

• 1/3 cup sour cream
• 1 tablespoon chopped cilantro leaves
• 2 teaspoons fresh lime juice
• 1/4 teaspoon tabasco sauce
• 6 ounces corn tortilla chips
• 16 (3/4-ounce) slices Land O Lakes Deli American, chopped
• 1/2 cup cooked shredded chicken
• 1 cup prepared pico de gallo
• 1 avocado, chopped

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine all sauce ingredients in bowl; mix well.
3. Set aside.
4. Arrange half of chips in grill-safe pan or 15x10x1-inch disposable aluminum pan.
5. Top with half of cheese.
6. Repeat layers.
7. Top with shredded chicken and pico de gallo.
8. Place pan onto grill; close lid.
9. Grill 10-15 minutes or until cheese is melted and bubbly.

sour cream, cilantro, lime juice, tabasco sauce, corn tortilla, chicken, avocado

Taken from www.landolakes.com/recipe/3808/chicken-nachos-on-the-grill (may not work)