Traeger Nacho Food

TRASH CAN NACHOS

Steps:

• Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
• Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
• Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
• Make the carne asada, super melty cheese (SMC) and black beans (see above).
• Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
• Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
• Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

BBQ CHICKEN NACHOS RECIPE | TRAEGER GRILLS

Steps:

• Season the chicken breasts with the Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.
• Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 165˚F.
• Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
• Shred the chicken. Transfer to a mixing bowl and pour 1/2 cup of Traeger 'Que BBQ Sauce over the chicken. Stir gently to coat evenly. Set aside, or cover and refrigerate if not making the nachos immediately.
• Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.
• Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.
• With a spatula, transfer the nachos to a plate or platter. Top with sliced scallions, guacamole, sour cream and cherry tomatoes. Enjoy!