Sunday Supper: Nachos on the grill

  • Updated: August 24, 2013 - 2:00 PM

Chicken and Pepper Nachos on the Grill

Serves 6 to 8.

From Jamie Purviance for Weber.

• 2 tbsp. extra-virgin olive oil

• 2 tsp. prepared chili powder

• 1 tsp. onion powder

• 1 tsp. dried oregano

• 1/2 tsp. kosher salt

• 1/2 tsp. ground cumin

2 boneless, skinless chicken breast halves, each about 6 oz.

2 large poblano chili peppers, each halved lengthwise, stemmed and seeded

1 large red bell pepper, halved lengthwise, stemmed and seeded

1 (14 to 16 oz.) bag sturdy tortilla chips

1 lb. coarsely grated pepper Jack cheese

5 green onions (white and light green parts only), finely chopped

1/2 c. roughly chopped fresh cilantro leaves

1 c. store-bought tomato salsa, optional

• 1/2 c. sour cream, optional

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