Grilled Nachos with Homemade Guacamole
Cooked on the backyard grill, these loaded nachos make a delicious snack or prelude to a meal. They’re a snap to prepare using a cast-iron skillet, which can double as a serving dish.
- Makes 10 servings
1. For guacamole, place avocado and lime juice in a medium bowl. Using a fork, mash avocado to desired consistency. Stir in tomatoes, onion, jalapeño, cilantro, garlic, salt, cumin and cayenne. Cover and let stand at room temperature for 1 hour before serving.
2. For nachos, heat grill to medium-high heat. Line a 10-inch cast iron skillet with heavy-duty foil. Place on grill rack and let heat for 5 minutes. Place half of chips in skillet. Top with half the cheese, onion, jalapeño and tomatoes. Repeat layers. Grill until the cheese has melted, about 5 minutes. Remove pan from heat. Serve with guacamole.
Quick Tip: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chile peppers, wear hand protection.