Loaded Grilled Nachos

In Appetizers & Healthy Snack Recipes/ Healthy Dinner Recipes/ Recipes/ Side Dishes & Salad Recipes

Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!

Loaded Grilled Nachos | A Couple Cooks

These Loaded Grilled Nachos were created in partnership with Kroger. All opinions are our own. 

This past month we’ve been working on a secret project that’s being revealed…now! Guess what? We made a 6-episode cooking video series for you! It’s called the Summer Barbecue Series and it stars Alex and me with our friend, blogger and author Tessa from Handle the Heat. Alex, Tessa and I have been working hard to create six brand new summer recipes for you and the entire series is sponsored by Kroger as part of their #RedWhiteandBBQ summer resources. Three of the recipes are our everyday healthy vegetarian recipes and three are Tessa’s baked perfection, each starring ingredients we found at our local Kroger. (More on the series below.) These Loaded Grilled Nachos are the first up in our series and man, are they good. When Alex made them for me the first time, I was completely surprised with how flavorful they were. So without further ado, here’s the first video in our series: Loaded Grilled Nachos!

Ready? Watch the video: how to make nachos on a grill!

The Summer Barbecue Series is a 6-episode video series that we dreamed up with our friend Tessa. Tessa runs Handle the Heat baking blog and she adds a sprinkling of science to her approach. She’s got a fabulous YouTube channel and book. We met in Detroit, hit it off, and dreamed up a collaboration to get us in front of the camera. We were so excited to bring on Kroger as our partner and create 6 new summer barbecue recipes with ingredients you can find at their stores.

Why grilled nachos?

Grilled nachos are a perfect grilled recipe to wow a crowd for summer entertaining! Making nachos on the grill brings a smoky, charred flavor to the nachos and they look stunning in a cast iron skillet. They’re a fun summer recipe to share with guests on the patio. You can eat them as a main dish with a side salad, or as an appetizer for a summer happy hour. Our grilled nachos feature our best nacho toppings to make them out-of-this-world good. In this recipe, we featured two star ingredients from Kroger (and got everything else there too!): Mission tortilla chips and Private Selection salsa.
Loaded Grilled Nachos | A Couple Cooks

How to make nachos on a grill?

The basic concept of how to make nachos on a grill is to place the nachos in a cast iron skillet, cover it with foil, and grill it for a few minutes to melt the cheese. But Alex and I wanted to amp up the grilled flavor in these grilled nachos. Instead of just a few minutes on the grill, Alex had the idea of grilling the nacho toppings! So in this recipe, we’ve used the grill not once but twice: once to grill the veggie toppings, and then again to melt the cheese. Grilling the vegetables for the nacho toppings amps up the smoky, grilled flavor so it’s there in every bite!

If you don’t have a cast iron skillet, it’s not necessary for this recipe. You can use any grill proof pan for the recipe, including an aluminum sheet pan.

Loaded Grilled Nachos | A Couple Cooks

What are the best vegetarian nachos toppings?

If you follow Alex and my story, you’ll know we’re not fully vegetarian. But we eat vegetarian about 90% of the time, so most of the recipes on this website are vegetarian and vegan recipes. And our cookbook is a vegetarian cookbook (named one of the best vegetarian cookbooks by Epicurious!). So we’ve become experts in making vegetarian recipes taste meaty and delicious, satisfying for everyone around the table. So what are the best nachos toppings, from a vegetarian perspective? For this recipe, we used these vegetarian nachos toppings:

  • Quick “refried” beans: We smashed pinto beans with salsa and stirred in some garlic powder and salt for a quick topping that tastes like refried beans. You also could use canned refried beans.
  • Grilled vegetables: We used the grill twice in this recipe, first to grill up vegetable toppings for the grilled nachos to infuse that smoky flavor. This recipe has red bell pepper,  jalapeño peppers, and red onion, but you could use any vegetables you like.
  • Cheese: Cheese is a must for nacho toppings! (Stay tuned for a vegan nacho cheese recipe we have in the works.) We found it’s best to place the cheese on top of the beans layer so that it stays gooey, instead of right onto the chips which makes it harden.
  • Guac: Another favorite vegetarian nacho topping of ours is guacamole: it adds a super savory, creamy deliciousness to each bite!
  • Cilantro: Cilantro makes for stunning confetti and adds a fresh undertone as vegetarian nacho toppings!

To us, these are the best nacho toppings: but what are we missing? What are your favorite nacho toppings? Tell us in the comments below.

Looking for more summer barbecue recipes?

Here are the other summer barbecue recipes in our Summer Barbecue Series! Here’s the entire playlist.

This recipe is…

This Grilled Loaded Nachos recipe is vegetarian and gluten free.

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Loaded Grilled Nachos | A Couple Cooks

Loaded Grilled Nachos


1 Star (3 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 main dish servings, 8 appetizer servings
  • Category: Main Dish, Appetizer, Side Dish
  • Method: Grilled
  • Cuisine: Mexican

Description

Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!


Ingredients

  • 1 red bell pepper
  • 1 medium red onion
  • 2 jalapeño peppers
  • 1 15-ounce can pinto beans
  • 1/2 cup Private Selection Salsa
  • 1 tablespoon olive oil, plus additional for drizzling
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 5 ounces Mission Restaurant Style Tortilla Chips
  • 1 cup shredded Colby Jack cheese
  • 1 large green onion, thinly sliced
  • Sour cream, for garnish
  • Guacamole, for garnish
  • Torn cilantro leaves, for garnish

Instructions

Heat a grill to medium heat.

Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.

Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).

Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.

Assemble and grill the nachos: Place the tortilla chips into a medium cast-iron skillet or grillable pan. Top the chips with the beans, then cheese, and then the grilled veggies. Place the skillet on the grill until the cheese is melted, about 5 minutes.

Load the nachos: Top the finished nachos with sliced green onions, sour cream, guacamole, and torn cilantro leaves.

Keywords: Vegetarian, Gluten Free, Mexican, Nachos, Grilled Nachos, Grilling Recipe, Vegetarian Grill

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

8 Comments

  • Reply
    Debbie Caraballo
    June 25, 2018 at 2:29 pm

    Hi, your loaded nachos sound so good! I love them loaded, and grilling the veggies and then the entire skillet would add so much more flavor! Thanks for the recipe and the chance to win the $100 gift card from Kroger!

  • Reply
    Debbie Caraballo
    June 25, 2018 at 2:31 pm

    Thanks for the loaded nachos recipe! I’m sure the grilling would add so much flavor. And thanks for the chance to win the Kroger card!

  • Reply
    Brittany Audra @ Audra's Appetite
    June 25, 2018 at 4:28 pm

    I love the idea of using the grill for a cast iron skillet! I’ve never tried that before, but I’m all about cooking outside as much as possible in the hot summer months!

  • Reply
    Alanna Taylor-Tobin
    June 26, 2018 at 1:50 am

    What a fun series – congratulations you two!! I’m totally swooning over these nachos – making them on the grill is pure genius.

  • Reply
    Carissa Nelson | Spoonful of Easy
    June 27, 2018 at 10:22 am

    Hi Sonja and Alex,
    Good call on using cast iron for the grill — I wouldn’t have thought of that! And those Mission chips looks great. I’ve tried the regular ones, but will be on the lookout for the thin and crispy for sure! Can’t wait to try!

    • Reply
      Sonja
      June 27, 2018 at 10:23 am

      YES those thin and crispy ones are SO good, and pretty “natural” on the ingredients side too! Thank you so much!

  • Reply
    Sarah @ Snixy Kitchen
    July 2, 2018 at 8:01 am

    I’ve never thought to put nachos on the grill but now that we’re spending so many weekends outside, I’m going to do this for sure!

  • Reply
    Elizabeth Stark
    July 2, 2018 at 9:23 am

    This is brilliant! I’ve never thought to put my nachos on the grill – what a great way to enhance flavor. I’m in love!

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