Grilled Nachos William Sonoma Style

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 teaspoons vegetable oil
• 1/2 lb fresh chorizo sausage, casings removed and chorizo crumbled
• 28 ounces about 1 1/2 14 oz bags tortilla chips
• 3/4 lb sharp cheddar cheese, shredded
• 3/4 lb monterey jack cheese, shredded
• 1 (16 ounce) can refried beans
• 1/2 cup pickled jalapeno pepper
• 1/4 cup diced tomato
• 2 tablespoons minced fresh cilantro
• 1/2 cup crumbled queso anejo cheese
• guacamole (for serving)
• salsa (for serving)
• sour cream (for serving)

Recipe

• 1 in a fry pan over medium heat, warm the oil. add the chorizo and cook, stirring often, until browned, 6 to 7 minutes.
• 2 transfer the chorizo to a paper towel-lined plate.
• 3 preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
• 4 meanwhile, assemble the nachos: place a single layer of tortilla chips on the bottom of a grill tray.
• 5 sprinkle one-fourth of the cheddar cheese and then one-fourth of the monterey jack cheese on top.
• 6 place several spoonfuls of refried beans on the cheese.
• 7 sprinkle one-fourth of the chorizo and then one-fourth of the jalapeño slices on top.
• 8 repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
• 9 place the tray over the center burners on the grill, close the lid and cook for about 7 minutes.
• 10 turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
• 11 remove the tray from the grill and top the nachos with the tomatoes, cilantro and queso añejo cheese.
• 12 serve immediately with guacamole, salsa and sour cream on the side.