Grilled Nachos (gf) Recipe

Prep

Pat the chosen protein dry with paper towels. If using chicken, slice breasts crosswise into 1/2" strips or pound to 1/2" thickness. If using steak, leave whole for grilling then slice against the grain after resting. For chorizo, remove casing and crumble slightly.

Season

In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Rub 1 tablespoon olive oil over the chicken or steak, then sprinkle the seasoning mix evenly on both sides. For chorizo, toss the crumbled meat lightly with 1/2 tbsp oil and a pinch of the seasoning blend (chorizo is already seasoned, so use less).

Grill or Pan-Cook

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) or heat a heavy grill pan over medium-high heat. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Grill steak 3–5 minutes per side for medium-rare to medium depending on thickness (target 130–140°F / 54–60°C). For chorizo, cook in a skillet over medium-high heat, breaking it up, 6–8 minutes until browned and cooked through. Remove cooked proteins to a cutting board and rest 5 minutes.

Slice or Crumble

Slice grilled chicken or steak thinly against the grain into bite-sized strips. Crumble or break apart cooked chorizo with a fork so it’s easy to distribute on the nachos.

Preheat the grill or a clean side of the grill to medium (350–375°F / 175–190°C). Lightly brush both sides of the tortilla chips with the 1 tablespoon oil or very lightly oil a large disposable aluminum tray or cast-iron skillet that fits on your grill.

Arrange 8 cups of corn tortilla chips in an even single layer (or slightly overlapping but not a thick mound) on the oiled tray or skillet so the heat will crisp the chips and melt the cheese evenly.

First layer

Sprinkle half of the grated cheddar and half of the Monterey Jack evenly over the chips. Scatter half of the sliced protein choice (chicken / steak / chorizo) across the chips in a single layer. Add half of the jalapeños, diced tomatoes, and diced red onion.

Second layer

Add another light layer of chips if needed (1–2 cups), then top with the remaining cheeses and the rest of the protein and jalapeños to ensure cheese and toppings are distributed through the pile.

Place the tray or cast-iron skillet on the preheated grill. Close the grill lid and heat for 4–7 minutes, checking after 4 minutes, until the cheese is fully melted and bubbly and the chips at the edges are crisped. For an oven, broil on high 3–5 minutes 6–8" from the broiler until cheese melts and edges brown—watch carefully to avoid burning.

Remove from the grill. Immediately sprinkle chopped cilantro and flakey finishing salt over the hot nachos.

Top with dollops of sour cream or crema, spoonfuls of guacamole, additional fresh jalapeño slices if desired, and extra diced tomatoes or red onion. Squeeze lime wedges over the plate and serve hot with hot sauce on the side.

Serve 2–3 people as a main or 4 as an appetizer. Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 2 days; reheat under a broiler or in a hot oven to re-crisp.