450gm chicken breast
1/4 cup olive oil
1 fresh-squeezed lemon
2 fresh-squeezed limes
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bag tortilla chips (approximately 1-pound)
2 cups grated Monterey jack cheese
2 cups grated cheddar cheese
1 cup black or pinto beans
4 tablespoons pickled jalapenos
4 tablespoons sour cream
4 tablespoons guacamole
4 tablespoons salsa
Place chicken breast, olive oil, fresh-squeezed lime juice, fresh-squeezed lime juice, salt, pepper and minced garlic in a zip-top bag. Shake until chicken is evenly-coated and marinate for at least 1-hour in the refrigerator.
HOT TIP: Marinate in your refrigerator over night for best results.
Preheat grill with burners on high. Place chicken on grates and cook for 7-10 minutes, or until the internal temperature reaches 75 degrees C. Take off the grill and let it rest for 5 minutes before chopping into bite-size pieces.
While the chicken rests, lay out 4 large tin foil sheets and evenly spread chips, beans and cheese evenly across each sheet. Top with chicken and pickled jalapeños.
Fold-up corners to make a pocket, place on grill and cook for about 10 minutes, or until cheese is melted.
Top with sour cream, guacamole and salsa.