1 ½ cups shredded boneless, skinless rotisserie chicken breast meat
1 cup jarred Alfredo sauce
1 bag (12 ounces) Our Family® Restaurant Style Tortilla Chips
2 cups shredded Italian cheese blend
¾ cup drained and chopped giardiniera
½ cup chopped cherry tomatoes
½ cup chopped red onion
¼ cup chopped fresh basil
Directions
Prepare outdoor grill for direct grilling over medium heat; line rimmed baking pan with aluminum foil and spray with cooking spray. In medium bowl, toss chicken and 1/4 cup sauce.
Spread tortilla chips on prepared pan; top with cheese, chicken mixture and giardiniera. Place pan on hot grill rack; cover and cook 6 minutes or until edges of nachos are lightly browned and cheese is melted.
Serve nachos topped with tomatoes and onion drizzled with remaining 3/4 cup sauce and sprinkled with basil. Makes about 10 cups nachos.
