Once you've tried these Smoked Nachos you may never make nachos in the oven again!
Servings: 6 People
- 8 Oz Corn Tortilla Chips not thin resturant style
- 8 Oz Pepper Jack Cheese sliced
- 8 Oz Cheddar Cheese sliced
- 8 Oz Refried Beans about half a can
- 8 Oz Steak or other cooked meat sliced (we usually make this recipe with leftovers)
- ½ tsp Garlic Powder
- ½ tsp Dark and Smokey Pepper Flakes
- 1 tbsp Pickled Jalapeños diced or sliced
For the grill:
Prepare your grill for indirect heat. Allow it to come up to 275°F. Once it reaches temperature add your choice of smoking wood (hickory goes well here). Add your pizza stone and allow it to come to temperature.
Wait for the wood smoke to turn from thick white to thin blue. Maintain grill temp between 275°F and 325°F.
Spread a layer of corn tortilla chips on a sheet of non-stick aluminium foil, chips should overlap some to form a solid layer.
Top the chips with refried beans in even dollops (using two spoons helps with this process, it also helps to warm the beans some if they have been refridgerated).
Top the beans with your sliced cheese, then add your choice of meat, peppers, and seasoning.
Slide a pizza peel under the aluminum foil and carry to your grill. You can use a thin cutting board if you don't have a pizza peel.
Slide the foil containing the nachos onto the pizza stone and smoke for approximately 25 minutes or until the cheese is melted and the toppings are heated through.
Slide the pizza peel under the aluminum foil to remove from the grill.
Calories: 584kcal | Carbohydrates: 30g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 864mg | Potassium: 250mg | Fiber: 4g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 635mg | Iron: 2mg