Grilled Nachos William Sonoma Style
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 2 teaspoons vegetable oil
- 1⁄2 lb fresh chorizo sausage, casings removed and chorizo crumbled
- 28 ounces about 1 1/2 14 oz bags tortilla chips
- 3⁄4 lb sharp cheddar cheese, shredded
- 3⁄4 lb monterey jack cheese, shredded
- 1 (16 ounce) can refried beans
- 1⁄2 cup pickled jalapeno pepper
- 1⁄4 cup diced tomato
- 2 tablespoons minced fresh cilantro
- 1⁄2 cup crumbled queso Anejo cheese
- guacamole (for serving)
- salsa (for serving)
- sour cream (for serving)
directions
- In a fry pan over medium heat, warm the oil. Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes.
- Transfer the chorizo to a paper towel-lined plate.
- Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
- Meanwhile, assemble the nachos: Place a single layer of tortilla chips on the bottom of a grill tray.
- Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top.
- Place several spoonfuls of refried beans on the cheese.
- Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeño slices on top.
- Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
- Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes.
- Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
- Remove the tray from the grill and top the nachos with the tomatoes, cilantro and queso añejo cheese.
- Serve immediately with guacamole, salsa and sour cream on the side.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!