Grilled Nachos

Grilled Nachos

Grilled Nachos is rated 4.6 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12
A firm, aged Mexican cheese, queso añejo is traditionally made from goat's milk but is most often available made from cow's milk. The cheese has a sharp, slightly salty taste and is perfect for sprinkling over these nachos just before serving.

Ingredients:

  • 2 tsp. vegetable oil
  • 1/2 lb. fresh chorizo sausage, casings removed and chorizo crumbled
  • 1 1/2 bags (each 14 oz.) tortilla chips
  • 3/4 lb. sharp cheddar cheese, shredded
  • 3/4 lb. Monterey jack cheese, shredded
  • 1 can (16 oz.) refried beans
  • 1/2 cup pickled jalapeño slices
  • 1/4 cup diced tomatoes
  • 2 Tbs. minced fresh cilantro
  • 1/2 cup crumbled queso añejo cheese
  • Guacamole
  • Salsa for serving
  • Sour cream for serving

Directions:

In a fry pan over medium heat, warm the oil. Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes. Transfer the chorizo to a paper towel-lined plate.

Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.

Meanwhile, assemble the nachos: Place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeño slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.

Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.

Remove the tray from the grill and top the nachos with the tomatoes, cilantro and queso añejo cheese. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.
Williams-Sonoma Kitchen.
Rated 3 out of 5 by from WHY show the recipe when you do not sell the Pan? WHY show the recipe when you do not sell the Pan? We have tried the recipe numerous times since first having them at a friend’s place. But without the correct pan they are often a disaster. You sell all types of pans for specific tasks yet stop offering this one. That decision is beyond odd.
Date published: 2020-08-20
Rated 5 out of 5 by from Really good.....yum Made it for my children and grandchildren visiting from San Francisco and Michigan last week. Everyone loved it and I will definitely do it again.
Date published: 2017-07-18
Rated 5 out of 5 by from Fantastic starter to a BBQ! I first made this for a group of male SDSU graduates' BBQ celebration! This was so easy and it was almost gone before I could even put the garnishes on. Very delicious and easy to eat, it brings everybody to the table quickly. Will make it again many times! People are still taking about it. Don't change a thing, just follow the recipe.
Date published: 2015-07-20
Rated 5 out of 5 by from Great fast dinner or company appetizer Our family will definitely make this tasty morsel again! It was great paired with homemade mint tea from the herb garden.
Date published: 2013-06-04
Rated 5 out of 5 by from Fresh Nachos! This is a fabulous recipe for nachos. It is so good and makes a great party appetizer or just a indulgent dinner. A ice cold Mexican beer with lime and perfection. I don't yet have the grill tray but will shortly. In the meantime a foil-wrapped pizza pan worked great!
Date published: 2012-08-19
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