Loaded Curly Fry Nachos Food

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GRILLED LOADED NACHOS



Grilled Loaded Nachos image

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And since they are personal-size, your crowd can eat them with our suggested toppings or their favorites.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray, for the foil
Half 13-ounce bag corn tortilla chips (about 6 ounces)
1 link cooked chorizo, quartered lengthwise then cut in to 1/2-inch pieces
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey jack cheese (about 2 cups)
1 cup refried beans
4 tablespoons chopped fresh cilantro leaves
4 tablespoons guacamole
4 tablespoons chopped pickled jalapenos
4 tablespoons salsa
4 tablespoons sour cream

Steps:

  • Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
  • Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
  • Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
  • Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

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