Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Loaded Nachos
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 67 g
- Saturated Fat
- 31 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 146 mg
- Sodium
- 1555 mg
These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And since they are personal-size, your crowd can eat them with our suggested toppings or their favorites.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 67 g
- Saturated Fat
- 31 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 146 mg
- Sodium
- 1555 mg
Ingredients
Directions
Special equipment:
heavy-duty aluminum foil- Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
- Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
- Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
- Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.
