The last few weekends of summer are on the horizon, the days are getting shorter and school buses are swirling through the neighborhoods. The grills are still going and the Labor Day Holiday is fast approaching. Next time you have your grill ready to go and looking for an easy appetizer or meal – toss some nachos on your grill and serve with my fresh salsa. You can even make these ahead and pack and take with you for your weekend adventures.
Grilled Nachos with Fresh Tomato Salsa
Ingredients
- NACHOS
- corn tortilla chips
- shredded cooked chicken
- 1 can black beans, drained and rinced
- 1 can diced green chilis
- shredded cheese, Cheddar and Jack cheeses work great
- sour cream, avocados, and/or pickled jalepenos
- heavy duty foil
- FRESH TOMATO SALSA
- 2 large tomatoes
- 1/4 medium sweet onion, rough chopped
- 1 slice of jalapeno, seeds removed
- 1/4 cup fresh cilanto
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 1 lime, juiced
Instructions
-
For the nachos - take two large pieces of heavy duty foil and place criss-cross on your work space. Spray with cooking spray. Place tortilla chips on foil and top with whatever ingredients you prefer. Fold up both pieces of foil and seal. When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through. Remove and carefully open foil packet.
For the salsa - combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato. Serve with Grilled Nachos. The salsa is best if made early in the day. Like more heat? You can certainly add more jalapeno or spice. (We like our salsa mild-medium)
Why have I never had nachos on the grill?! That sounds amazing!