The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
Nachos are one of my favorite snacks for feeding a crowd, especially a hungry crowd of sports fans on football Sunday!
Seriously, what could be easier than dumping a bunch of leftover meat and cheese onto tortilla chips and throwing the tray directly on the grill? The best part is, you can add as much or as little of each ingredient as you want, making each tray easy to customize and even easier to clean up!
If you make these for your next game day gathering, I highly suggest pairing them with your favorite ice-cold locally brewed beer!
- Cook time:
- Prep time:
- Total time:
- 1 10 oz. bag Heinen’s tortilla chips
- 2 cups Heinen’s shredded Monterey Jack cheese
- 1 jar Barrio queso, or your favorite store bought queso
- Heinen’s prepared pulled pork
- 3 radishes, thinly sliced
- 1/4 onion, thinly sliced
- 2 jalapenos, thinly sliced
- Sprinkle of Mexican seasoning
- Cotija cheese, crumbled
- Barrio or Heinen’s salsa
- 1 bunch cilantro
- 1 lime
- Preheat the grill to medium heat.
- Lay the tortilla chips in an even layer on the bottom of an old sheet tray, grilling tray, cast iron pan, or disposable tray.
- Top the tortilla chips with the shredded cheese, pulled pork, queso, radishes, onion and jalapenos. Sprinkle with Mexican seasoning.
- Place the entire tray on the grill and close the lid for 3-4 minutes, or until the cheese is melted and the meat and veggies are warmed through.
- Remove from the grill and garnish with salsa, crumbled cotija cheese, a drizzle of more queso, cilantro and some lime wedges.
- Serve alongside a Platform Muni beer or a Joe Thomas Kolsch by GLBC.
- Meat can be omitted or substituted for rotisserie chicken.
- Avocado, pic de gallo and corn are also delicious toppings.