Grilling nachos not only adds a tasty smokiness but it also helps you beat the kitchen heat in the summer.
- 2 cups fresh corn kernels
- 1 large red bell pepper, seeded, coarsely chopped
- 1/2 red onion, coarsely chopped
- 2 large jalapeño peppers, sliced
- 1 tbsp canola oil
- 1 pkg tortilla chips
- 16 oz shredded Colby & Monterey Jack Cheese
- 15 oz black beans, drained and rinsed
- 2 tbsp snipped fresh cilantro
- Sour cream, diced avocado, or chopped fresh tomatoes (optional)
- Preheat the grill for direct cooking over medium-high heat.
- Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto a Grill Stone. Grill, covered, for 14–16 minutes without stirring, until lightly browned. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside.
- Layer half of the chips, cheese, black beans, and vegetable mixture onto the stone; repeat layering. Grill the nachos, covered, for 5–7 minutes or until the cheese is melted; remove the stone from the grill.
- Sprinkle with cilantro and add toppings, if desired.