Nachos on the Grill!
This recipe is designed as the perfect snack for a tailgate. Done as is, it takes less than an hour before you are serving guests. You can save even more time by shredding the cheeses, slicing the veggies and cooking the chorizo in advance. If you decide to do some of this in advance, you want to make guacamole fresh, so do that onsite while the nachos cook. Simple. Fresh. Off the charts flavor with these ingredients and the hint of smoke from the GMG Davy Crockett. Do yourself a favor and try to find all of these ingredients or something similar. It's next level. Enjoy!
Ingredients:
Authentic Restaurant Style Tortilla Chips - I use Mama Lupe's
Cacique Quesadilla Cheese
Cacique Asadero Cheese9oz
Cacique Beef Chorizo
1-2 large Avocados
1 bunch of fresh cilantro
Cacique Crema Mexicana Sour Cream (seriously, find it, the best ever)
Medium Cantina Style Salsa - I use Melina's
A few pinches of cumin
A few pinches of salt
Other toppings as desired (tomatoes, onions, olives, etc.)
DirectionsPreheat the GMG Davy Crockett (or another smoker / grill) to 300 degreesLayout chunks of the chorizo in a half steam map, as shown in the videoSmoke the chorizo for 20 minutes, turning half way through. You just want to cook it through
While the chorizo smokes, prepare the rest of the ingredients: Shred the cheese, make the guacamole, chop any other toppings, etc.
Once the chorizo is done, assemble the nachos as shown in the videoCook the nachos at 275 degrees for 20-30 minutes until cheese is melted and done throughout
Plate the nachos, top as desired.Enjoy!Beer Pairing: Dos Equis Lager
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Matt FramptonPitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician