Yield: 6-8 servings
Ingredients
- Approximately 36 Tortilla Chips
- 2 cups Monterey Jack Cheese, grated (500 ml)
- 1 medium red onion, chopped
- 1 Poblano chili, sliced thin
- 1 Thai chili, chopped finely
- Sour cream for garnish
- Salsa for garnish
Directions
- Preheat one side of the barbecue to 275°F/135°C or medium low heat. Leave the other side of the barbeque off to prepare for indirect grilling.
- Arrange a layer of tortilla chips on a foil-covered baking sheet or smoke proof platter. Scatter some cheese, onion and chili over the chips. Repeat the procedure in layers finishing with cheese on top.
- Place the nachos on the non-heated side of the grill. Cook until the cheese is melted and golden brown (approximately 10 minutes).
- Remove from heat and serve with salsa and sour cream.