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Rotisserie Chicken and Black Bean Nachos

Rotisserie Chicken and Black Bean Nachos

Whether enjoyed as a shared appetiser or a satisfying meal, rotisserie chicken and black bean nachos bring together the comfort of tender meat with the punchy, zestful flavors of Tex-Mex cuisine.


  • ½ onion
  • 250 grams tortilla chips
  • 350 grams chilli cheddar
  • 400 grams black beans
  • 1 small whole chicken
  • 65 grams sweetcorn
  • 150 grams enchilada cooking sauce
  • 1 roll of tinfoil
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • Guacamole
  • Sourcreme

Step 1:

Remove any contents from inside the chicken and cut off any loose skin. Place the chicken on your rotisserie kit and remove the middle grill plates on your Grillstream.

Step 2:

Heat your Grillstream to 180°C and then attach your rotisserie kit with the chicken.

Step 3:

Place an aluminium tray on the hybrid rack and pour 250 ml of water in the tray to ensure your chicken remains moist.

Step 4:

Baste the chicken with butter to hold in the moister and cook until the surface becomes golden brown.  Continue basting until the chicken is cooked through (please refer to guide on page # for internal cooking temperatures).

Step 5:

Remove the chicken and shred.

Step 6:

Chop the onion and toss in mixing bowl with the shredded chicken, black beans, enchilada sauce, salt, pepper, sweetcorn, and 250 grams of chilli cheese.

Step 7:

Tear 6 x 30 cm by 30 cm sheets of tin foil.

Step 8:

Evenly divide the mix and place on the tin foil sheets along with an even split of tortilla chips.

Step 9:

Fold the foil sheets over to create packets and crimp the edges to seal.

Step 10:

Grill the foil packets using indirect heat until the cheese has melted and then serve with a spoonful of guacamole and sour creme.   


Mark Milligan
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