Grilled Nachos

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Grilling season has officially commenced in our house!! And what more could you ask for than a giant platter of Grilled Nachos made on the grill in less than 5 minutes?!?

Grilled Nachos on a oven proof baking sheet with heaps of guacamole, cheese, jalapeños, beans and more!


 

Why I Love This Recipe

Nachos are the answer to most questions in life. They make the best breakfast, the best lunch and they certainly make the best dinner. They are the fastest way to entertain a crowd and stretch people until you put dinner on the table.

These Grilled Nachos are made on the grill or BBQ. Because that's how we roll for the foreseeable future here on WGC. I mean, I am publishing an entire cookbook on grilling in just a few short months! These Grilled Nachos are loaded with refried beans, tons of shredded cheese, chicken or carnitas if you want extra protein, jalapeños, green onions, guacamole and sour cream. WHOA. Can you handle it? All of those toppings get piled up on some tortilla chips on top of BBQ/fire resistant grill pan and then transferred onto a grill and you're golden.

a close up of Grilled Nachos on a oven proof baking sheet with heaps of guacamole, cheese, jalapeños, beans and more!

Ingredients & Substitutions

  • Tortilla Chips (Chica’s is my current favorite brand)
  • Shredded Pepper Jack cheese
  • Shredded Cheddar cheese
  • Refried Beans
  • Shredded chicken or carnitas
  • Jalapeños 
  • Green Onions
  • Sour Cream
  • Guacamole
  • Pico de Gallo

How to Make

Pre-heat gas or charcoal grill over medium heat.

Arrange the chips on the large Le Creuset Alpine Pizza Dish. Evenly distribute the cheese, refried beans, and chicken making sure each chip is coated with some cheese and equal parts of all the toppings. Transfer the sheet pan on the grill and cover. Let the cheese melt. Once the cheese has melted, remove the sheet pan carefully and add little spoonfuls of the garnishes on top. Serve the Grilled Nachos immediately. These don't sit well for long periods of time.

Grilled Nachos on a oven proof baking sheet with heaps of guacamole, cheese, jalapeños, beans and more!

Tips & Tricks

When it comes to Grilled Nachos, more is more. Make sure each chip has ample cheese on it so there are NO NAKED CHIPS. Then get creative with your toppings. I'm a fan of either shredded chicken or carnitas on top of my nachos and then they are considered a complete meal 🙂 Add a margarita and we're all in business.

FAQ's

What toppings do you put on nachos?

Cheese, salsa, guacamole, sour cream, jalapenos, and sometimes beans or meat.

What is the secret to good homemade nachos?

Use high-quality tortilla chips, top with a generous amount of cheese, and add your favorite toppings such as jalapenos, carnitas or chicken, beans, onions, and cilantro. Bake until cheese melts and garnish with sour cream and guacamole. Enjoy!

Similar Recipes

Grilled Nachos

Author: Gaby Dalkin
5 from 1 vote
Nachos are the answer to most questions in life. They make the best breakfast, the best lunch and they certainly make the best dinner. 
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Tex Mex, Southwestern
Servings 8 servings

Ingredients
  

  • 2 bags Tortilla Chips
  • 1 ½ cups Shredded Pepperjack cheese
  • 1 ½ Shredded Cheddar cheese
  • 1 cup Refried Beans
  • 1 cup Corn removed from the cob
  • 1 cup shredded chicken or carnitas (optional)

To Garnish

Instructions
 

  • Pre-heat gas or charcoal grill over medium heat.
  • Arrange the chips on a large sheet pan. Evenly distribute the cheese, refried beans, corn and chicken making sure each chip is coated with some cheese and equal parts of all the toppings. Transfer the sheet pan on the grill and cover. Let the cheese melt. Once the cheese has melted, remove the sheet pan carefully and add little spoonfuls of the garnishes on top. Serve immediately.

Notes

It seems obvious, but make sure your pan fits on your grill before you start assembling your nachos!

Nutrition Information

Calories: 330kcal | Carbohydrates: 34g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 441mg | Potassium: 175mg | Fiber: 4g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

 

13 Comments

  1. Yum, yum, yum! Yes please this looks so delicious! I can probably take this down by myself sitting on the couch in my onesie and watching my favorite rom com.

  2. I have dinner for eight would like help in a successful night , thinking of doing racks of lamb as main with roasted roots and green veg +red currant jue, so an easy tasteful starter would be good fish maybe

  3. Wow! I am behind the times - love the grill tray and of course what is on it!! I think I need one of these in my life!

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