Nachos on the Grill
Fire up your summertime snack game with these irresistible 'Nachos on the Grill'! This vibrant, crowd-pleasing recipe layers crispy tortilla chips with gooey cheddar and Monterey Jack cheeses, hearty black beans, juicy diced tomatoes, and a touch of heat from pickled jalapeños—all melted to perfection on a grill. Perfect for backyard barbecues or casual gatherings, these nachos boast a smoky, flame-kissed flavor that takes traditional nachos to the next level. Topped with creamy guacamole, tangy sour cream, and fresh cilantro, they’re a sizzling sensation ready in just 20 minutes. Whether served as an appetizer or a fun main dish, these grilled nachos are sure to impress.
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Recipe Information
Ingredients
- 8 cups Tortilla chips
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked ground beef (optional)
- 1 cup Black beans, drained and rinsed
- 1 cup Diced tomatoes
- 0.5 cup Sliced pickled jalapeños
- 0.25 cup Chopped red onion
- 0.5 cup Sour cream (for garnish)
- 0.5 cup Guacamole (for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your grill to medium heat, around 375°F (190°C). If using a charcoal grill, arrange the coals for indirect heat cooking.
Prepare a large, grill-safe baking tray or cast-iron skillet by lightly greasing it with cooking spray or oil to prevent sticking.
Spread half of the tortilla chips over the bottom of the tray, then sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the chips.
Add half of the black beans, diced tomatoes, sliced jalapeños, and chopped red onion over the cheese layer.
Repeat the layering process with the remaining tortilla chips, cheese, black beans, tomatoes, jalapeños, and red onion to create a second layer.
Place the tray or skillet on the grill. Close the lid and allow the nachos to cook for 8–10 minutes, or until the cheese is fully melted and the edges of the chips start to brown slightly.
Carefully remove the nachos from the grill using heat-resistant gloves or oven mitts. Let them cool for 2–3 minutes.
Top the nachos with sour cream, guacamole, and chopped fresh cilantro, if desired.
Serve immediately directly from the tray or skillet, with a spatula or tongs for easy scooping. Enjoy!
Nutrition Facts
Calories |
4530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.0 g | 383% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 59.0 g | ||
| Cholesterol | 610 mg | 204% | |
| Sodium | 6294 mg | 274% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 16.1 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3321 mg | 255% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3171 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
