Recipe of the Week: Skillet BBQ Nachos

It's the peak of BBQ season--let's grill!
Posted August 19, 2014
skillet bbq nachos, nachos, cheesy, heather christo
Cheesy barbecued deliciousness definitely puts me in the mood for football

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
  • salt
  • lime
  • sour cream
  • cilantro
  • salsa


  1. Preheat the BBQ to medium-high heat (or the oven to 400 degrees)
  2. 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.
  3. Empty the drained beans onto the chips and the carnitas if you are using them. Also sprinkle the chilis over the top.
  4. 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!)
  5. *If you are cooking them in the oven, approximately 7 minutes in the 400 degree oven will do the trick
  6. 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.