I’ve heard of a lot of non-traditional foods being grilled on an open flame, but nachos?
Turns out, you can slap them down on the ol’ BBQ too.
I originally posted this recipe, courtesy of Life Made Delicious, last year – and have since made barbecued nachos a handful of times. However, remembering that the long weekend is around the corner, I decided to bump it up for Canada Day enjoyment. It’s a super-easy recipe for vegetarian nachos that go from grill to picnic table in just minutes. Simply assemble the ingredients in a foil pan, cover – and 10 minutes later, you’ve got munching perfection. A great way to keep the party outdoors, especially on those lazy summer evenings.
GRILLED PICNIC TACO NACHOS
5 cups tortilla chips
1 can black beans, drained
1 can Old El Paso Chopped Green Chilies, drained
2 tsp Old El Paso Taco Seasoning Mix (from 35 g package)
2 plum tomatoes, chopped
2 cups finely shredded Monterey Jack or Cheddar cheese
Heat gas or charcoal grill. Spray 12×18-inch foil pan with nonstick cooking spray. Spread tortilla chips in pan.
In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. Serves 4.
Make it HOT: Replace chopped green chilies with one fresh jalapeno, chopped fine with seeds removed.
Make it a MEAL: Brown ground beef or chicken in a skillet until fully cooked, drain fat, and add to nachos before sprinkling cheese.
Make it POP: Sprinkle sliced green onions on melted cheese just before serving.