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Grilled Nachos Recipe

Name: Mexican Margaritas Bar & Grills Grilled Nachos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breast; 1 lb flank steak or skirt steak; 8 oz fresh chorizo (casings removed) or cooked Mexican chorizo; 2 tbs olive oil; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 10 cups tortilla chips (sturdy restaurant style); 0.75 cup pickled jalapeños, sliced; 1 unit fresh jalapeño, thinly sliced (optional, for heat); 1 cup pico de gallo or diced tomatoes; 0.5 cup pickled red onions or quick-pickled onions; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 0.5 cup crumbled cotija or queso fresco; 0.5 cup sour cream or crema; 0.25 cup fresh cilantro, chopped; 2 stalks green onions, thinly sliced; 4 unit lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time45m

Serves4

Grilled Chicken, Steak or Chorizo. Covered with melted cheese and jalapeños.

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Ingredients

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Proteins (choose one or combine)

1 lb boneless skinless chicken breast

1 lb flank steak or skirt steak

8 oz fresh chorizo (casings removed) or cooked Mexican chorizo

2 tbs olive oil

1 tbs ReaLime juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp black pepper

Chips & Assembly

10 cups tortilla chips (sturdy restaurant style)

3/4 cup pickled jalapeños, sliced

1 unit fresh jalapeño, thinly sliced (optional, for heat)

1 cup pico de gallo or diced tomatoes

1/2 cup pickled red onions or quick-pickled onions

Cheeses & Toppings

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup crumbled cotija or queso fresco

1/2 cup sour cream or crema

1/4 cup Fresh cilantro, chopped

2 stalks green onions, thinly sliced

4 unit Lime wedges

Method

Proteins (prepare and grill)

Prep protein

Choose one protein (chicken, steak or chorizo). Pat dry. If using chicken, butterfly or slice into 1/2-inch cutlets for quick, even cooking. If using steak, trim excess fat and leave whole. If using fresh chorizo, remove from casing and form into a flat patty or keep loose for a grill basket.

Make marinade / seasoning

In a small bowl combine 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub the mixture evenly over the chosen protein and let rest at room temperature 15 minutes (or refrigerate up to 30 minutes).

Grill proteins

Preheat grill to medium-high (about 400°F / 200°C). For chicken: grill 4–5 minutes per side until internal temperature reaches 165°F (74°C). For steak: grill about 3–5 minutes per side for medium-rare to medium depending on thickness; target 130–140°F (54–60°C). For fresh chorizo: grill 6–8 minutes, turning and breaking up if loose, until cooked through. Remove protein to a cutting board and let rest 5 minutes, then slice thinly against the grain (steak), dice (chicken) or crumble (chorizo).

Assemble & Grill Nachos

Preheat grill / prepare tray

Reduce grill heat to medium (350–375°F / 175–190°C). Use a large cast-iron skillet, pizza stone, or heavy sheet pan safe for the grill. If using a sheet pan, line with foil for easier cleanup.

Layer chips

Spread 10 cups of sturdy tortilla chips in an even single layer (or slightly overlapping) across the skillet or pan so chips cover the surface but are not stacked too high. This helps cheese melt evenly.

Add protein and jalapeños

Scatter the sliced/diced grilled protein evenly over the chips. Sprinkle 3/4 cup pickled jalapeño slices and the thinly sliced fresh jalapeño (if using) evenly over the top for heat.

Add cheeses

Evenly distribute 1 cup shredded cheddar and 1 cup shredded Monterey Jack across the chips and toppings. Break up and sprinkle 1/2 cup crumbled cotija or queso fresco on top for finishing flavor.

Melt cheese on grill

Place the skillet or pan on the grill and close lid. Heat 4–6 minutes, checking after 3 minutes, until cheeses are fully melted and bubbling but not burned. Rotate pan as needed for even heating. If edges of chips begin to burn, move pan to cooler part of grill.

Finish & Serve

Add fresh toppings

Remove nachos from grill. Dollop 1/2 cup sour cream or crema in spoonfuls across the nachos or drizzle using a squeeze bottle. Scatter 1 cup pico de gallo (or diced tomatoes), 1/2 cup pickled red onions, 1/4 cup chopped cilantro and sliced green onions over the top.

Garnish and serve

Serve immediately with lime wedges on the side for squeezing. Offer extra pickled jalapeños, salsa and hot sauce at the table. Leftover protein can be refrigerated separately and reheated; assembled nachos are best eaten fresh.