Your grill is ideal for cooking just about any dish, including nachos.
With the lid closed, your grill works just like an oven. It heats the nachos and melts the cheese to be perfection. But as an added bonus, the grill adds a smoky flavor to the nachos you just can’t get when cooking them indoors.
Whether you are grilling or heating in the oven, there are a few tricks to building the perfect nachos.
First, find a grill or oven safe pan to use as your base. My cast iron fajita pan takes the nachos from the grill to the table perfectly. A foil pan works well too. If going on a picnic, assemble the nachos at home in a foil pan. You can grill and serve from that same disposable pan; making transport, cooking, and serving a breeze.
Step number two is to pick your ingredients. Canned black beans, sautéed chorizo sausage, ground beef with taco seasoning, or roasted chicken make for a filling nachos dish. Ingredients like fresh or canned jalapenos, garlic, and cumin can add lots of flavor. For the cheese, use your favorites that melt easily. Reserve ingredients that may burn easily or become soggy (like cilantro, lettuce, and fresh tomatoes) for the garnish to be added just before serving.
Next comes building your nachos. It is important to layer the flavors. Chips first, proteins next, cheese third, and then the rest of your ingredients. Repeat the stacking twice more to create the ideal nacho. You need a little bit of goodness in every bite.
Then comes the easy part. Place the nachos in the center of the grill and close the lid. Cook just until the cheese is melted, about 8 to 10 minutes.
This is Jennifer Chandler with The Weekly Dish. Happy Memorial Day!
Grilled Nachos
- 1 bag (13-ounce) tortilla chips
- 1 can (15-ounce) black beans, rinsed and drained
- 1 cup shredded Monterey jack cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup thinly sliced scallions
- 1/4 cup sliced jalapeno (pickled or fresh)
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/2 cup diced plum tomatoes
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/2 cup sour cream (optional garnish)
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.
Place a single layer of chips on a cast iron pan or a grill tray and top with 1/3 of the black beans, cheese, scallions, jalapeno, garlic, and cumin. Repeat to make 2 more layers.
Place tray in the center of the grill. Close the lid and cook until the cheese is melted, about 8 to 10 minutes. Remove the tray from the grill and sprinkle the tomatoes and cilantro over the top. Serve immediately, garnished with sour cream if desired.
Serves 8.
Reprinted with permission from Simply Grilling by Jennifer Chandler.
