Nachosonthegrill Recipes

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

Steps:

• Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
• Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
• In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
• Bake for 15 minutes.
• Drizzle the sour cream and sprinkle the avocado on top. Serve!
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
• Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Steps:

• Pre-heat broiler rack on top.
• Heat beans on stove top or microwave.
• Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
• Shred cheese.
• Lay tostadas flat on baking sheet.
• Spread beans on tostadas.
• Spread chili cheese dip on tostadas.
• Optional fajita meat (chicken or beef) placed on top of tostadas.
• Spinkle Colby Jack on top of tostadas.
• Place Jalepenos on top of tostada.
• Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
• Take out of oven.
• Top with sour cream.
• Top with avocado slices.
• Top with pico de gallo.
• Using a large knife slice tostadas in quarters and place on serving dish.

Steps:

• Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
• Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
• Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
• Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.