Grilled Loaded Nachos
These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And since they are personal-size, your crowd can eat them with our suggested toppings or their favorites.
Ingredients
- Nonstick cooking spray, for the foil
- Half 13-ounce bag corn tortilla chips (about 6 ounces)
- 1 link cooked chorizo, quartered lengthwise then cut in to 1/2-inch pieces
- 6 ounces freshly grated Cheddar (about 2 cups)
- 6 ounces freshly grated Monterey jack cheese (about 2 cups)
- 1 cup refried beans
- 4 tablespoons chopped fresh cilantro leaves
- 4 tablespoons guacamole
- 4 tablespoons chopped pickled jalapenos
- 4 tablespoons salsa
- 4 tablespoons sour cream
Directions
- 1
Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
- 2
Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
- 3
Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
- 4
Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.