Ingredients:
- 1 1/2 bags (each 14 oz.) tortilla chips
- 3/4 lb. sharp cheddar cheese, shredded
- 1 can (14 oz.) black beans, drained and rinsed
- 3 plum tomatoes, diced
- 1/2 cup thinly sliced green onions
- 1/2 cup pickled jalapeño slices
- 3/4 lb. Monterey jack cheese, shredded
- 2 Tbs. minced fresh cilantro
- Guacamole for serving
- Salsa for serving
- Sour cream for serving
Directions:
Preheat a grill for indirect grilling over medium-high heat.
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 black beans, tomatoes, green onions and jalapeños over the chips. Top with one-fourth of the Monterrey jack. 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 grill tray over the center burners on the grill, cover the grill, and cook until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 10 minutes.
Remove the tray from the grill and top the nachos with the cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.
Williams-Sonoma Kitchen