Nachos On The Grill Recipes
GRILLED BBQ CHICKEN NACHOS
This is a very simple and surprisingly flavorful recipe for smoked nachos prepared on a charcoal grill. The chips, cheese, and beans really soak up the smoke flavor in just a few minutes. Smoke is the most important ingredient, so a charcoal grill is required (unless you can use wood chips in your gas grill). We usually serve it as an appetizer, but it is often requested as the main dish.
Provided by Baasinator
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken breasts in a medium bowl. Coat with olive oil, sprinkle with chili powder, and turn to combine evenly.
- Set up a grill for indirect heat. Cook chicken breasts over high heat, about 2 minutes per side. Finish cooking over indirect heat, covered, about 5 minutes per side. Cut chicken into 1/2-inch cubes and coat evenly with BBQ sauce in a small bowl.
- Arrange a portion of tortilla chips in a single layer on a grill tray, cast iron griddle, or disposable foil pan. Sprinkle black beans and 1/2 of the shredded cheese on top. Add a second layer of chips. Arrange chicken on top and cover with remaining cheese. Top with jalapeno slices.
- Add wood chips to charcoal. Place nachos over indirect heat and cover grill. Grill until cheese is melted, rotating tray at least once, 5 to 10 minutes.
Nutrition Facts : Calories 538.4 calories, Carbohydrate 44.5 g, Cholesterol 61.3 mg, Fat 30.3 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 11.1 g, Sodium 851.2 mg, Sugar 1.9 g
NACHOS ON THE GRILL
Give your nachos a smoky flair by cooking them on the grill.
Provided by Hy-Vee Monthly Ad
Yield 8
Number Of Ingredients 9
Steps:
- 1. Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch border.
- 2. Combine tomato sauce and taco seasoning mix in a medium bowl. Add chicken, tossing until evenly coated.
- 3. Place half of tortilla chips on foil; spoon half of the chicken mixture onto chips. Sprinkle half of the cheese on top. Repeat layers.
- 4. Grill for 4 to 5 minutes, or until cheese is melted. Top with pico de gallo and, if desired, jalapeno slices, cilantro, and lime wedges. Serve immediately.
Nutrition Facts : Calories 400, Fat 21g, SaturatedFat 6g, TransFat 0g, Cholesterol 30mg, Sodium 600mg, Carbohydrate 41g, Fiber 2g, Sugar 1g, Protein 14g
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.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
- 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.
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GRILLABLE LOADED NACHOS – A COUPLE COOKS
From acouplecooks.com
Reviews 10Total Time 45 minsCategory Main DishCalories 246 per serving
- Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.
- Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).
- Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.
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Reviews 178Calories 528 per servingCategory Campfire
- Assemble the nachos by placing a layer of tortilla chips or sliced (sweet) potato in the bottom of your foil pan or cast-iron skillet.
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- Preheat grill for direct cooking over medium-high heat.Combine the vegetables and oil in a large bowl and toss to coat.
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FOIL PACKET BBQ CHICKEN NACHOS - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
5/5 (1)Servings 4Cuisine AmericanTotal Time 25 mins
- Lay out a foil sheets. Place 1/4 of the chips on one side of the foil. Followed by 1/4 of the cheese, 1/4 of the chicken, beans and a drizzle of bbq sauce. Repeat the payers one more time.
GRILLED BBQ CHICKEN NACHOS (RECIPE) - THEONLINEGRILL.COM
From theonlinegrill.com
4.3/5 (3)Category AppetizerCuisine BBQ, MexicanEstimated Reading Time 4 mins
- Warm up charcoal grill. Add wood chips, close lid and aim for 350°F/175°C. Usually takes about 15 minutes, but use grill thermometer to measure accurately.
- Season the chicken breasts liberally with BBQ rub. Rub on both sides, and work into any crevices across the meat surface.
- Once grill has reached target temperature, transfer chicken breasts to grill grate. Cook for 20-30 minutes, turning over the halfway point. Use meat thermometer to measure internal temperature of meat. CHicken is cooked once internal temperature reaches 170°F/76°C.
BLACKSTONE LOADED GRILLED NACHOS - FORK TO SPOON
From forktospoon.com
Cuisine AmericanTotal Time 20 minsServings 4Calories 610 per serving
- Using a pizza cutter, cut them into wedges. Place them into the Blackstone Air Fryer Draw, shaking a couple of minutes during the cooking process. Remove when done.
- Place your ground beef on top of the skillet, and on medium-high heat, cook until the meat is fully cooked. Mix in some taco seasoning and beef broth, continue to griddle until the meat is fully cooked.
HOW TO MAKE LOADED NACHOS ON A WOOD PELLET SMOKER - MY ...
From mylatinatable.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 598 per serving
- Preheat smoker to 350-400 degrees. Spray the baking sheet or cast iron skillet with a cooking spray, and add a layer of tortilla chips.
- Spread the meat evenly over the chips, cheese, and queso sauce. Top with remaining shredded cheese.
FOIL-PACK BAKED NACHOS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (11)Total Time 30 minsCategory EasyCalories 472 per serving
- Preheat the oven to 350˚F. In a large skillet on medium heat brown your beef, when there is no pink add 4 Tbsp taco seasoning and 1/2 cup water, and cook for an additional 3-5 min, stirring occasionally.
- Tear off four 16" long pieces of Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.
- Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.
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From thecookierookie.com
5/5 (11)Calories 542 per servingCategory Appetizer
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From heygrillhey.com
Reviews 3Servings 6Cuisine Barbecue, Comfort Food, Party FoodCategory Appetizers, Main Dish, Side Dishes
- Make the BBQ chicken. In a small bowl combine the shredded chicken and 1/2 cup of the BBQ sauce. Reserve the other 1/3 cup of BBQ sauce for later use.
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- Bake the nachos. Place the cookie sheet in the oven for about 10 minutes or until the cheese is hot and melted. Remove from the oven.
GRILLED STEAK NACHOS | LODGE CAST IRON
From lodgecastiron.com
Servings 4-8Estimated Reading Time 1 min
- Preheat grill-side of the Cook-It-All to 400 degrees Fahrenheit. Use Fire & Cook Stand if desired. Add steaks to the grill side and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees Fahrenheit (medium rare).
- While steaks are cooking, layer the inside of the Cook-It-All base/wok with tortilla chips, then add black beans, corn, green chiles, and cheese. Repeat these layers 2-3 times.
- Once the steaks are done, pull them off the grill and let them rest, 10 minutes. Take the hot grill lid off the fire and put the nacho-filled wok on the stand. Add the hot griddle/grill lid on top to cover the nachos and melt the cheese. Let cook, 5-6 minutes, or until cheese has melted to ideal consistency. Pull off grill and set aside.
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From thecookierookie.com
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- In a large skillet, brown beef over medium high heat. Stir in the taco seasoning and stir to coat. When almost browned, toss in the tomatoes and green chiles (both fully drained) and stir to combine. Remove from heat and set aside.
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