Wednesday, July 14, 2010

BBQ'd Nachos

Since it is finally hot out, the last thing everyone wants to do is heat up their house when they want a snack.  Nachos made on the BBQ are not only really easy, but they keep the cooking outside! This recipe was inspired by the Nacho Recipe in Company's Coming Sizzling Grills and Spectacular Salads cookbook.

The corn chips instead of standard nacho chips lend a ton of flavor to this dish. And they hold up really well to the weight of the toppings too.  We lined a pan that we have for the grill with tin foil, but if you don't have anything like that for your BBQ, you can just layer the tin foil until it is nice and sturdy (about 6 sheets should do the trick!). 

BBQ'd Nachos
  • 1 medium sized bag of corn chips
  • shredded cheddar or marble cheese
  • 4.5 ounce can diced green chilies, drained
  • 1 or 2 jalapenos (if you like spicy nachos) sliced
  • 1/2 red bell pepper, diced
  • 6 slices cooked bacon, chopped
  • 3 green onions, diced
  • 1 small tomato, diced
  1. Cover the pan with tin foil, or lay multiple sheets of tin foil on top of one another
  2. Spread out the corn chips to make a well covered base for the nachos
  3. Sprinkle on the cheese until the corn chips are mostly covered
  4. Add the green chilies, jalapeno, pepper, bacon, and green onions
  5. Place on the grill, and cook until cheese is completely melted.
  6. Remove, and sprinkle on the diced tomato
  7. Serve with salsa, sour cream, and guacamole. Enjoy!

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