Crowd-Pleasing Nachos
recipe

Crowd-Pleasing Nachos

5.0

These classic Mexican nachos have a delicious twist: the grill. Grilled meat, grilled toppings, grilled platters. Smoky, toasty, melty, cheesy platters of goodness, with hunks of melt-in-your-mouth carne asada. Top them off with a nice cool zip from the Chipotle Lime Crema and simple guacamole.

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Ingredients

For the Carne Asada Marinade
2
pounds flap meat
1/2
cup extra virgin olive oil
4
cloves garlic, roughly chopped
2
onions, thinly sliced
4
limes
2
lemons
1
orange
1
tablespoon chili powder
1
teaspoon smoked paprika
12
ounces Mexican beer
For the Chipotle-Lime Crema
1 1/2
cups sour cream
1-2
teaspoons chipotles peppers in adobo
 
juice of 2 limes
For the Guacamole
2
large avocados
 
juice of 2 limes
 
pinch of salt
For the Nachos
14
ounces vegetarian refried beans, canned
1
tablespoon chili powder
1/2
teaspoon cumin
1/2
teaspoon cayenne pepper
4
plum tomatoes, halved and seeded
1
bunch green onions
2
bags of your favorite tortilla chips
4
ounces green chiles, canned and diced
16
ounces Monterey jack cheese, grated
16
ounces medium cheddar cheese, grated
2
disposable aluminum sheet trays for grilling

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.

Hot Tip: The flap meat can be substituted for flank or skirt steak.
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 TRU-Infrared 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. Place the tomatoes and green onions, cut side down, on the grill. Cook for 2 minutes and flip. Then, cook for another 1 to 2 minutes. Remove from the grill, cool, dice and set aside.

6

Back at the grill, 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 two disposable sheet pans. Use about one bag per pan. Sprinkle with a thin layer of cheese. This will give your toppings something to stick to once the cheese starts to melt.

9

Spoon dollops of the refried bean mixture over the top next, followed by a little more cheese.

10

Sprinkle the diced green chiles, and cover with a little more cheese.

Hot Tip: Substitute the green chiles for sliced jalapeno to add more heat.
11

Divide the carne asada between the two pans and top with any remaining cheese.

12

Place the pans, 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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