Recipe of the Week: Skillet BBQ Nachos
Heather Christo, Queen-Anne based entertainment expert and cool foodie, does it again. For all of you calorie-counters, this is one splurge that is most definitely allowed. Who can resist nachos? Oh, and they're barbecued? It's over. I can't wait for the Seahawks opening game, so I'm making these for dinner tonight. Go ahead, live a little and indulge yourself and your buddies with this high-on-the-yum-factor recipe
- 1 large bag tortilla chips
- 1 lb sharp cheddar cheese, shredded
- 1 can black beans, rinsed and drained
- 2 cups carnitas (optional)
- 1 jalapeno thinly sliced
- 1 fresno chili thinly sliced
- pico de gallo
- 1 large avocado, cut into chunks
- sour cream
- Preheat the BBQ to medium-high heat (or the oven to 400 degrees)
- Put 1/3 of the chips in the bottom of a 10” cast iron skillet and then cover them with 1/3 the cheese. Repeat this 2 more times until all of the cheese and chips have been used.
- Empty the drained beans onto the chips and the carnitas if you are using them. Also sprinkle the chilis over the top.
- Put the skillet full of nachos in the BBQ and cook with the lid down for about 5-7 minutes until the chips are very hot and golden and all of the cheese is melted. (Keep an eye on these, as every BBQ is different!)
- *If you are cooking them in the oven, approximately 7 minutes in the 400 degree oven will do the trick
- Garnish the top of the nachos with the chunks of avocado, sour cream, pico de gaillo and fresh cilantro. Serve immediately with salsa and fresh lime wedges.
Preparation time: 10 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 12
For the full recipe, pictures and more grilling ideas, visit her blog.