Grilled Nachos

Grilling nachos not only adds a tasty smokiness but it also helps you beat the kitchen heat in the summer.

Grilled Nachos

Add grilled chicken, ground taco meat, or chorizo to double up your protein!
Course Main Course
Cuisine Mexican
Servings 12


  • 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.


To make this recipe in a conventional oven, preheat the oven to 450°F. Prepare the recipe as directed in steps 1 and 2. Roast the vegetables on the lowest rack of the oven for 14–16 minutes, or until lightly browned. Layer the nachos and bake for 5–7 minutes, or until the cheese is melted.

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