Best Nachos On The Grill With Tomatillo Poblano Salsa Smoked Tomato Relish And Green Onion Creme Fraiche Recipes

CLASSIC PUB STYLE NACHOS

Classic Pub Style Nachos image

I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!

Provided by sweets

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup chopped red onion
4 tomatoes, seeded and finely chopped
½ cup chopped fresh parsley
¼ cup olive oil
1 lime, juiced
1 pinch salt and black pepper
1 (8 ounce) package tortilla chips
2 cups shredded Cheddar cheese, divided
½ cup sour cream
½ cup guacamole

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g

GRILLED LOADED NACHOS

Grilled Loaded Nachos image

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

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

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.