recipe
Crowd-Pleasing Nachos
5.0
These classic Mexican nachos have a delicious twist: making the whole thing on the grill. Grilled meat, grilled toppings, grilled platters. Smoky, toasty, melty, cheesy platters of goodness, with delicious hunks of melt-in-your-mouth carne asada. Add to that a nice cool zip from the Chipotle Lime Crema and simple guacamole, and you have yourself th...
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Ingredients
Carne Asada Marinade
2
pounds flap meat
1/2
cup extra virgin olive oil
4
cloves garlic, toughly chopped
2
onions, thinly sliced
4
limes
2
lemons
1
orange
1
tablespoon chili powder
1
teaspoon smoked paprika
12
ounces Mexican beer
Nachos
2
bags of your favorite tortilla chips
2
large avocados
4
limes
4
plum tomatoes, halved and seeded
1
bunch green onions
4
ounces green chiles, canned and diced
14
ounces vegetarian refried beans, canned
1
tablespoon chili powder
1/2
teaspoon cumin
1/2
teaspoon cayenne pepper
1 1/2
cups sour cream
1
small can diced chipotle in adobo sauce
16
ounces Monterey jack cheese, grated
16
ounces medium cheddar cheese, grated
2
disposable aluminum sheet trays for grilling
Ingredient Tips
Flap Meat
You can substitute flank or skirt steak.
Green Chiles
You can substitute sliced jalapeno for more heat.
Directions
1
Combine all of the marinade ingredients in a medium bowl and mix well. Put the carne asada meat in the very large zip top bag and pour the marinade over. Seal and place in a large bowl in the refrigerator for at least 2 hours or up to overnight.
2
Make the chipotle lime crema by combining the sour cream, 1-2 teaspoons of the chipotles in adobo (to taste according to your heat preference), and the juice of 2 limes. Stir well and set aside.
3
For the guacamole, mash the avocado using a fork until you reach your desired chunkiness. Stir in the juice of 2 limes and a pinch of salt. Set aside.
4
In a small bowl, combine the refried beans, chili powder, cumin, and cayenne pepper. Stir to combine and set aside.
5
Preheat your Professional TRU-Infrared Gas Grill over medium high heat for 10 minutes. During this time, drizzle the halved and seeded tomatoes and green onion with extra-virgin olive oil and sprinkle with salt and pepper. Spray the grates with non-stick grilling spray and put the green onions and the tomatoes, cut side down, on the grill. Cook for 2 minutes and flip, cooking for another 1 to 2 minutes. Remove from the grill, cool, dice, and set aside.
6
Back at the grill, give the grates another quick spritz with non-stick spray and add the meat. Grill, uncovered for 2-3 minutes per side. (If you choose use a thicker cut like flank steak, grill for 4 minutes per side.)
7
Remove meat from grill and let stand 10 minutes before slicing against the grain, and then chopping to 1-inch bite-sized pieces.
8
Meanwhile prepare your nacho platter. Spread a nice layer of tortilla chips on each disposable sheet pan and should use about one bag per pan. Sprinkle a thin layer of cheese here so the toppings have something to stick to once the cheese starts melting.
9
Spoon dollops of the refried bean mixture over the top next, followed by a little more cheese.
10
Sprinkle the diced green chiles or jalapeno slices over top, and cover with a little more cheese.
11
Divide the carne asada between the two platters and top with any remaining cheese.
12
Place platter, one at a time, on the grill and grill over medium heat, closed, for 4 minutes or until the cheese has melted and some of the edges of the chips are starting to brown.
13
Remove from grill and top with the Chipotle Lime Crema, guacamole, grilled tomatoes and grilled green onions. Serve immediately.
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