BBQ’d nachos, grilled and loaded
Looking a new twist to the old classic, the well-loved and always enjoyed nacho platter?
Whether you’re entertaining this upcoming long weekend this is deliciously Tex-Mex, and the perfect dish for around the poolside, dock or deck.
Grilled Loaded Nachos
By grilling the nachos, the flavours are enhanced by the smokiness of the barbecue – sooooo good.
You will need a barbecue-friendly tray that can take direct heat. I suggest the Rockcrok Grill Stone. It can be used in your oven, microwave, barbecue and stove top. It’s very versatile and presentable (it can be used as your serving dish), and can it withstand direct heat. A stone is useful because is distributes heat evenly, preventing burning.
If you don’t use a grill stone, ensure that your middle burner is off (treat your barbecue like an oven) and use a cookie sheet. You want to make sure, that sheet does not receive direct heat to prevent burning.
What you need:
– 2 cups corn kernels (1 can)
– 1 red bell pepper, diced
– ½ cup red onion, coarsely chopped
– 2 jalapeño peppers, sliced (seeded if wanting to reduce heat)
– 1 tbsp oil
– 1 package tortilla chips
– 16 oz/450 grams shredded Colby, 4 cups Monterey Jack Cheese
– 1 can (15 oz/540 g) black beans, drained and rinsed
– 2 tbsp snipped fresh cilantro
Garnish: Sour cream, diced avocado, black olives, green onions, salsa and/or chopped fresh tomatoes (optional)
Check out the video here: Grilled Loaded Nachos
What you do:
- Preheat grill for direct cooking over medium-high heat.
- Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. Grill, covered, for 14 to 16 minutes without stirring, until lightly browned.
- Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside.
- Layer half of the chips, cheese, black beans, and vegetable mixture on Grill Stone; repeat layering. Grill nachos, covered, 5 to 7 minutes or until cheese is melted; remove Grill Stone from grill.
- Sprinkle with Cilantro, add additional toppings if using.
Serve and enjoy!
What else do you add to your nachos? Leave suggestions in comments.
If you have any questions, please don’t hesitate to contact me!
Have a “GRATE” week