Grill Nachos
Crispy, smoky nachos made entirely on the grill
If there is one thing you learn from me this summer…it is this: make your nachos on the grill. It’s a simple swap that completely changes the end result and actually makes a lot of sense. The chips pick up just the right amount of smoky flavor, the cheese gets perfectly melty, and everything comes together in one pan, without ever turning on the oven.
Let me set the stage here: It’s July 4th weekend, everyone just rolled off the beach at 6:30pm, they’re starving and we need an appetizer…fast. I knew I wanted to make nachos at some point that weekend, so I already had all the fixings. What I didn’t have was the patience to wait for the oven to preheat. Enter: grill nachos.
Last year, while I was on a camping trip (yes, camping...I know, shocking), I made nachos in a cast iron skillet over the campfire and they were so unbelievably satisfying, to the point where I think about them pretty regularly. I very quickly realized I could recreate that same smoky flavor on the grill, without heating up the oven and kitchen in the middle of the summer.
I layered everything into a large cast iron skillet: tortilla chips, shredded cheddar, black beans, jalapeños, and scallions. I repeated those layers roughly three times. Do not skip the layering!! It’s the secret to making sure every chip, even the ones at the bottom, is the perfect bite with cheese and toppings.
We Need to Talk About Shredded Cheese
I have a small rant. If you’re buying pre-shredded cheese, choose a good one. Look for a thick-cut, organic or grass-fed option if you can. It melts so much better.
Most pre-shredded cheeses are coated with anti-caking agents to keep the shreds from sticking together. Those same ingredients also prevent the cheese from melting down smoothly. For the best results, I either grate a block of cheese myself or use the thick-cut shredded cheddar from the brand Organic Valley. It gives you that perfectly gooey cheese pull that is a non-negotiable for nachos.
Grill Nachos
Ingredients
Tortilla chips (my favorites are Siete or MASA)
1 can of black beans, drained & patted dry on paper towel
1-2 jalapeños, sliced
1 bunch scallions, sliced
2-3 cups shredded cheddar cheese
Optional toppings: pico de gallo, cubed avocado, cilantro, sour cream
Instructions
Preheat your grill to medium heat (about 375–400°F).
Layer the nachos in a large cast iron skillet. Start with a layer of tortilla chips, followed by shredded cheddar, black beans, jalapeños, and scallions. Repeat this 2–3 more times, finishing with a generous layer of cheese on top. Layering is the secret to making sure every chip gets cheese and toppings. You can also add a cooked meat to this step if you’d like. Grilled chicken, shredded pork or sliced steak would all be great.
Place the skillet directly on the grill grates. Close the lid and cook for 6-10 minutes, or until the cheese is completely melted and bubbly. Keep an eye on them, the timing will vary depending on your grill.
Top with pico de gallo, diced avocado, a dollop of sour cream, or any of your favorite nacho toppings.
Serve immediately while the cheese is hot, melty, and the chips are still crisp.
That’s all for now…catch you next time, and come hungry.
xx,
Nicole aka The Food Dragon