INGREDIENTS

1 1/2 cups Thai sweet chili sauce

1/2 tbsp sriracha seasoning

1/2 (12-ounce) bag tortilla chips (about 6 cups)

1 1/2 cups shredded Monterey Jack cheese 

1 small Roma tomato 

2 tbsp chopped fresh basil

2 tbsp chopped fresh cilantro 

Sliced green onions for garnish (optional)

INSTRUCTIONS 

1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss chicken, peanuts, sauce, and seasoning. Makes about 2 cups
2. In large, oven-safe skillet, spread tortilla chips; top with chicken mixture and cheese. Loosely cover skillet with aluminum foil and place on hot grill rack; cover and cook 8 minutes or until heated through and cheese is melted. Makes about 9 cups
3. Serve nachos in skillet topped with tomatoes, basil and cilantro garnished with onions and peanuts, if desired