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.

Nutrition Per Serving

317 Calories, 24g Fat, 6g Saturated Fat, 0g Trans Fat, 18mg Cholesterol, 350mg Sodium, 19g Carbs, 5g Fiber, 0g Sugar, 7g Calories. Daily Values: 11% Vitamin A, 18% Vitamin C, 14% Calcium, 7% Iron
© 2017 Marsh Supermarkets, Inc.