DIRECTIONS

1. Place chicken in a large bowl and cover with lime juice, cilantro, garlic, and seasoning. Mix well and place in the refrigerator for 30 minutes prior to cooking.
2. Light your Pit Barrel^® according to instructions.
3. While your Pit Barrel^® is coming to temperature, remove your chicken from the refrigerator.
4. Place your chicken on the Pit Barrel^® grate and grill until it reaches an internal temperature of 165 degrees.
5. While your chicken is cooking prepare your toppings. Place all the ingredients for the salsa into a large bowl and mix well. Add salt to taste and allow everything to mingle for 30 minutes.
6. Combine all the dry ingredients for the Cilantro Pesto into a food processor. Pulse a few times and then add in your lime juice & olive oil. Blender until smooth and add any extra salt if needed.
7. When your chicken reaches 165 degrees remove from the Pit Barrel^® and allow it to rest for 5 to 10 minutes before slicing.
8. Grab a cast-iron skillet or any grill proof cooking tray and start to assemble your nachos. Smaller skillets work great because you can allow everyone to build their own custom nachos.
9. Start with a layer of chips, then cheese, chopped chicken, and repeat. Add any other ingredients you’d like to have warm on the nachos. I like to add roasted corn and more jalapenos.
10. Place the skillets in the Pit Barrel^® for 10 minutes or until the cheese is melted.
11. Top with guacamole, mango salsa, pickled onions, and anything else your fiesta requires. Drizzle on the cilantro pesto and sour cream.