Official Weber Website
Tips for This Easy and Tasty Appetizer
Oh, nachos. Let me count the ways I love you. I mean seriously, I’ve never met a plate of nachos I’ve not liked. Well, maybe the plastic plate with tortilla chips and melted processed cheese, but technically, those weren't nachos.
Oh no, nachos are tortilla chips piled high with cheese, steak, peppers, beans, avocado, salsa, and yes, more cheese. Most importantly, the best nachos are grilled. I’m not talking about just the steak, but the entire nacho platter. Nachos are good. Grilled nachos are even better.
I believe it’s important not to skimp on nacho ingredients. Tortilla chips need to be sturdy to hold the weight of the toppings. The salsa should be fresh, and I always grate my own cheese. When it comes to nachos, it’s all about the details.
My grill pan is my grilled nacho tool of choice. Its perforated bottom carries the flavor of the grill right into the chips, and its large size is perfect for serving.
Nachos are a natural use for leftovers, or as a new meal all to itself. Here’s Jamie Purviance’s perfect grilled nacho take.
Recipe from Weber's Greatest Hits™ by Jamie Purviance
1. Grilling Pan
The perfect size pan for an epic portion of grilled nachos!
There's not much an amazing set of tongs can't do. Turn steak, move grill pans, or even rearrange charcoal with the greatest of ease.
3. Pint Glasses
Don't find yourself empty handed on Sunday!