Nachos On The Mini Big Green Egg

Nachos are the perfect quick and easy lunch or dinner recipe and are also a great way to use up leftovers. They are just as easy, delicious and fun when cooked up while camping or in the backyard. Of all the recipes where we say “make your own” and “use whatever ingredients you and your family like,” this one may be the top in that category. 

Ingredients:

• 1 large bag or a couple of small bags of tortilla chips 
• 8-ounce bar of your favorite cheddar cheese, grated or preshredded
• Refried beans, black beans or your favorite bean of choice
• Pickled jalapeños or fresh bell peppers, diced
• Sweet or red onion, diced
• Avocado, diced
• 6 or 7 cherry tomatoes, sliced in half
• Guacamole
• Sour cream
• Salsa

Directions:

1. Set the Mini Big Green Egg for direct cooking at around 350 degrees.
2. In a small- to medium-size ovenproof pan, dish or pizza pan, add a layer of tortilla chips — enough to cover the bottom of the pan, plus a little extra. Add a layer of ingredients — beans, pickled jalapeños, avocadoes, sliced cherry tomatoes, onions, cheddar cheese or any other of your favorite nacho toppings — to lightly cover the chips. Repeat this process until you have a nice mound of nachos that’s not so high it will fall or overflow when cooking.
3. Place the pan directly on the Egg’s grill and cook for 6 to 7 minutes, or until the cheese has melted.
4. Remove the nachos from the Egg and add some diced avocado or guacamole, maybe some extra cheddar cheese and your favorite salsa. Enjoy, and go outside!

Yield: 3 to 4 servings

Prep time: 10 to 15 minutes

Cook time: 7 minutes