Nachos Blancos

Difficulty:
1/5

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

  1. 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.
  2. 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.
  3. Place the nachos on the non-heated side of the grill. Cook until the cheese is melted and golden brown (approximately 10 minutes).
  4. Remove from heat and serve with salsa and sour cream.