Best Grilled Nachos Recipe

If you ask me, grilled nachos are one of the best backyard party foods ever invented.

These loaded-up chips take regular nachos to the next level by adding that smoky, charred flavor you can only get from cooking them on the grill. The cheese gets perfectly melted and bubbly, while the edges of the chips turn just a bit crispy.

I layer mine with seasoned ground beef, black beans, and all the classic toppings right on a sheet pan. Then the whole thing goes on the grill where the magic happens – everything gets warm and melty together.

It’s a crowd-pleasing snack that works just as well for game day as it does for casual summer dinners on the patio.

What Kind of Tortilla Chips Should I Use?

For grilled nachos, you’ll want to start with thick, sturdy tortilla chips that can handle the weight of all those toppings without turning soggy or breaking. Restaurant-style chips are perfect for this recipe since they’re usually thicker and more substantial than regular grocery store varieties. While any corn tortilla chip will technically work, try to avoid the super thin ones you might use for simple snacking – they tend to crumble under the heat and weight of the toppings. If you can’t find restaurant-style chips, look for ones labeled “thick” or “extra thick” on the package, as these will hold up better on the grill.

Options for Substitutions

One of the great things about nachos is how easy it is to swap ingredients based on what you have. Here are some helpful substitutions:

• Bell pepper and onion: Any color bell pepper works great here, and you can use white or yellow onions instead of red. If you’re not a fan of raw onions, try using pickled onions instead.
• Pinto beans: Feel free to use black beans, refried beans, or even kidney beans. Just make sure to drain and rinse them well if using whole beans.
• Jalapeños: Depending on your heat preference, you can use poblano peppers for milder heat, or serrano peppers if you like it spicier. You can also use pickled jalapeños.
• Colby Jack cheese: Any melting cheese works well – try cheddar, Monterey Jack, or a Mexican cheese blend. Just avoid hard aged cheeses as they don’t melt as nicely.
• Tortilla chips: While regular tortilla chips are essential for nachos, you can use different varieties like blue corn chips or whole grain chips. Just make sure they’re sturdy enough to hold toppings.
• Green onions: Chives or finely diced regular onions can work in place of green onions. You can also skip them if you’re using other onions in the recipe.

Watch Out for These Mistakes While Grilling

The biggest challenge when making grilled nachos is preventing the chips from burning, so always use indirect heat by placing your nacho pan on the cooler side of the grill and keeping the temperature around 350°F. Another common mistake is overloading your chips with toppings – instead, create two or three thinner layers of chips and cheese to ensure even melting and prevent soggy chips underneath. When it comes to the vegetables, don’t skip the step of pre-grilling your peppers and onions separately before adding them to the nachos, as this develops a deeper flavor and removes excess moisture that could make your chips soggy. For the best results, keep a close eye on your nachos during the final few minutes of cooking since cheese can go from perfectly melted to burnt very quickly on the grill, and always have your cold toppings like sour cream and guacamole ready to add immediately after taking the nachos off the heat.

What to Serve With Grilled Nachos?

These loaded nachos are basically a meal on their own, but there are some tasty sides that can make them even better! A simple Mexican rice or cilantro-lime rice makes a great base if you want to turn this into a more filling dinner. I love serving these nachos with some fresh sides like a chunky pico de gallo or a quick corn and black bean salad to add some extra vegetables to the mix. You could also put out some extra toppings like pickled jalapeños, Mexican crema, or different types of salsas so everyone can customize their plate just the way they like it.

Storage Instructions

Keep Fresh: Once assembled and grilled, nachos are best enjoyed right away while the chips are crispy and the cheese is melty. If you have leftovers, you can keep them in an airtight container in the fridge for up to 2 days, but keep in mind the chips will soften over time.

Prep Ahead: Want to get a head start? Chop your veggies and store them in separate containers in the fridge for up to 2 days. You can also mix the beans with salsa and seasonings ahead of time. When you’re ready to eat, just assemble and grill – it’ll taste much better than storing pre-made nachos!

Garnishes: Keep your fresh garnishes like sour cream, guacamole, and cilantro separate and add them just before serving. This way, they’ll stay fresh and won’t make your nachos soggy. Store any leftover guacamole with plastic wrap pressed directly on the surface to prevent browning.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 160-180 g

Ingredients

• 1 red bell pepper
• 1 medium red onion
• 2 jalapeño peppers
• 1 15-ounce can pinto beans
• 1/2 cup private selection salsa
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 5 ounces mission restaurant style tortilla chips
• 1 cup shredded colby jack cheese
• 1 large green onion, thinly sliced
• Sour cream, for garnish
• Guacamole, for garnish
• Torn cilantro leaves, for garnish

Step 1: Prepare the Grill and Vegetables

Start by preheating the grill to medium-high heat.

Meanwhile, prepare the vegetables by cutting the tops and bottoms off the red bell pepper and jalapeños.

Slice them in half and remove the seeds if desired for a milder flavor.

For the red onion, cut it top-to-bottom through the stem, keeping the root intact to hold it together, then remove the outer paper layer.

Drizzle the prepared vegetables with olive oil and sprinkle with kosher salt, tossing them to ensure even coating.

Step 2: Grill the Vegetables

Place the oiled and seasoned vegetables on the grill.

Cook for about 5-6 minutes per side until they develop nice char marks, ensuring they are cooked through but not burnt.

Once grilled to perfection, remove them from the grill and set aside.

Step 3: Prepare the Mashed Pinto Beans

In a bowl, mash the drained and rinsed pinto beans with a fork until they are creamy.

To the mashed beans, add 1/2 cup of salsa, 1 tablespoon of olive oil, garlic powder, and kosher salt.

Mix until everything is well combined and the flavors are distributed evenly.

Step 4: Assemble the Nachos

In a cast-iron skillet, layer the tortilla chips evenly across the bottom.

Spread the mashed pinto beans over the chips, then sprinkle shredded Colby Jack cheese generously on top.

Arrange the grilled vegetables over the cheese, ensuring they are distributed evenly to cover the chips.

Step 5: Melt the Cheese and Finalize the Toppings

Place the cast-iron skillet back on the grill and close the lid.

Allow the nachos to heat until the cheese is fully melted and bubbly.

Carefully remove the skillet from the grill once the cheese is melted.

Step 6: Add Fresh Toppings and Serve

Finish your loaded grilled nachos by topping them with sliced green onions, dollops of guacamole, sour cream, and torn cilantro leaves for a burst of freshness.

Serve your nachos immediately to enjoy them at their best!