An easy way to make a plate of nachos outside!
I love serving up a hot platter of nachos as much as the next guy, but as the weather heats up, it’s less appealing to crank up the oven and heat up the house. Don’t get me wrong, I’ll do it. But, I’d rather sit outside and let my grill do the work.
But nachos are happening, so they might as well happen on the grill!
Of course, you could top these suckers with anything, but I love keeping the toppings simple and flavorful.
For starters, I like big refried bean dollops on my nachos. The refried beans almost act as a sauce as they heat up. Good stuff. I just use canned refried beans and add a little butter to them over low heat. They become creamy and delicious after a few minutes.
For protein, I like to add spicy chorizo. It has loads of spice to it so you don’t need to worry about adding other spices. Cook it down until it’s browned and add in a diced onion as well.
Of course, other toppings are up to you, but I like some diced fresh tomato, crumbled queso fresco (some sort of cheese is a must), pickled jalapeños, and fresh cilantro.
For chips, I used Food Should Taste Good Sweet Potato Tortilla Chips which end up being a little sweet. The sweetness pairs perfectly with the spicy chorizo.
Preheat your grill to medium heat. You don’t want a super-hot grill or the chips will just burn. If you’re using charcoal, more power to ya, but make sure to setup an area for indirect heat.
Then prepare a layer of nachos with chips, spoonfuls of beans, chorizo, cheese, tomatoes, jalapeños, and cilantro.
Keep on piling on the layers. Go big here, people!
Stick the nachos on a hot grill, covered, for about 8 minutes until the fillings are hot and the chips are toasted. You can also grill an avocado for additional toppings. The warm avocado is perfect on the nachos.
Don’t let the hot weather stop you from making a perfect plate of tasty nachos!
Nick thinks there is no time of the year when nachos are a bad idea! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.