Introduction: Grilled Nachos

Nachos are a great end-of-the-week meal.  They're good in the oven, great by a campfire, and fantastic on the grill.  On the grill it uses indirect heat, so I like to use the direct heat side for a couple of other things- in this case roasted red peppers and grilled pineapple. 

Step 1: Set Up the Grill

This recipe only needs about a half-chimney of charcoal.  Close the vents when you're done and you can re-use the remaining charcoal on the next one- just put new charcoal on the bottom.  When the coals are ready, pour them all out on one side of the grill

Step 2: Prep the Nachos

While the coals are getting ready, prep the nachos.  I do two aluminum trays and line them with foil so they're reusable.  The great thing about nachos is you can put just about anything on them.  The version pictured uses grilled onions, black beans, and roasted red peppers.  Leftovers are good add-ons- crumbled cheeseburgers or sausages work great, or diced chicken.  Pick your favorite cheeses too- this is a half-pound of Monterey Jack and a few slices of American per tray. 

Step 3: Grill It Up

Put the nachos on the side of the grill away from the coals and cover, with the vents fully open (and the top vent over the chips).  But don't waste that direct heat!  I like to put some red peppers directly over the coals to get blackened.  Cover the grill and let it roast.  After about 5 minutes, rotate the tray about 180 degrees and turn the peppers. 

Step 4: Keep It Going

The first tray of nachos was done in 10-12 minutes and the peppers in about 15.  Pull the tray of nachos onto a cutting board or cookie tray to remove it.  When the peppers are done, put them in a bowl, cover with plastic wrap, and then let them steam.  Come back after dinner and peel off the burnt skin and you have roasted peppers for the next time (or for chili).  While the second tray was cooking, I added pineapple slices- these cook up a lot faster than the peppers, so check every couple of minutes.  I've had success in the past grilling lettuce, but this one didn't turn out too well.  Worth a shot though. 

Step 5: Ready!

There you go- grilled nachos.  You can do it in the oven, but putting it on the grill just adds so much flavor.  You can also put the trays next to a campfire- just turn them more often.  Enjoy!
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