Recipe: Grilled Nacho Platters

Casey Barber
Casey Barber
Casey Barber is a food writer, illustrator, and photographer; author of Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand Name Treats; and editor of Good. Food. Stories.. When she’s not road-tripping across the U.S., Casey lives in New Jersey with her husband, two hungry cats, and a freezer full of sour cherries.
Follow
updated May 1, 2019
summer
Be the first to leave a review!
Post Image
Credit: Casey Barber

Serves8

Makes4 nacho platters

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Casey Barber)

Nachos, man. Cheese and chips are the perfect blank canvas for any craving that’s passing through your brain, and their pile-it-on nature makes them doubly great for serving to a whole mess of people. Set up a toppings bar, use your grill to melt down a bunch of big nacho platters, and let your guests load them up with abandon.

(Image credit: Casey Barber)

I love making my grilled nachos on Lodge’s rectangular cast iron serving griddles, but it’s just as easy to make a grill-friendly “plate” from heavy-duty foil. Just tear off a large piece and crimp the edges to create a rim that keeps everything in place as the cheese melts.

Comments

Grilled Nacho Platters

Makes 4 nacho platters

Serves 8

Nutritional Info

Ingredients

For the nachos:

  • 1

    (16-ounce) bag tortilla chips

  • 1

    (8-ounce) block cheddar cheese, shredded, or 1 (8-ounce) bag of pre-shredded cheddar cheese

  • 1

    1 (8-ounce block) Monterey Jack cheese, shredded, or 1 (8-ounce) bag of pre-shredded Monterey Jack cheese

For the toppings (all optional; feel free to add your own favorites):

  • 1

    (15-ounce) can black beans, drained

  • Leftover grilled chicken or rotisserie chicken

  • Pico de gallo

  • Guacamole

  • Sliced black olives

  • Pickled jalapeños

  • Sour cream or lime crema (see below)

  • Lime wedges

Instructions

  1. Preheat a gas or charcoal grill to medium direct heat (350°F to 400°F).

  2. Divide the tortilla chips between 4 cast iron platters or skillets, or make 4 foil "plates" by tearing off large pieces of foil and crimping the edges.

  3. Top each mound of tortilla chips with about 1/2 cup (2 ounces) cheddar and 1/2 cup Monterey Jack cheese. If you'll be adding black beans and/or chicken to your nachos, do this now so they heat up on the grill.

  4. Place the cheese-covered chips on the grill and lower the grill lid. Cook for 5 to 8 minutes, checking about halfway through to check the melting progress of the cheese.

  5. Remove from the grill and either carefully transfer to a platter (watch out for sizzling-hot cast iron, if you're using it!), or serve the nachos straight from the skillet or foil. Top with spoonfuls of your favorite add-ons, like pico de gallo and guacamole, and eat immediately. Don't forget the napkins!

Recipe Notes

To turn sour cream into fancy lime crema, whisk 2 to 3 tablespoons fresh lime juice (from 1 medium lime) into 1 cup sour cream.

Oven nachos: If you don't have a grill, make your party nachos in the oven, preheated to 350°F to 400°F.

Filed in:
appetizer
Cheese
Cooking Methods
dinner
easy
Gluten-Free