Grilled Loaded Nachos

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
Save Recipe

Ingredients

Nonstick cooking spray, for the foil

Half 13-ounce bag corn tortilla chips (about 6 ounces)

1 link cooked chorizo, quartered lengthwise then cut in to 1/2-inch pieces

6 ounces freshly grated Cheddar (about 2 cups)

6 ounces freshly grated Monterey jack cheese (about 2 cups)

1 cup refried beans

4 tablespoons chopped fresh cilantro leaves

4 tablespoons guacamole

4 tablespoons chopped pickled jalapenos

4 tablespoons salsa

4 tablespoons sour cream

Directions

Special equipment:
heavy-duty aluminum foil
  1. 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.
  2. 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.
  3. Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes. 
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Super Nachos

Chicken Nachos

Pizza Nachos

Loaded Nachos

Chili Nachos

Nacho Dog

Nippon Nachos

Brisket Nachos