Grilled Nachos with Fresh Salsa on the Barbecue
Tortilla chips topped with melted cheddar cheese and served alongside a fresh salsa made from tomatoes, spring onion, apple, lime, red onion, garlic, and ginger, sweetened with honey and brown sugar. Cooked indirectly on the barbecue until the cheese melts and the salsa simmers, taking about 15 minutes.
Ingredients
- 1 sachet tortilla chips
- 1 cups cheddar cheese, grated
- 1 green onions
- 1 or 2 tomatofresh tomato2:1gluten-freeFull guide →
- ½ apple
- ½ lime
- ½ red onion
- 1 garlic clove
- fresh ginger
- 1 c. à soupe honeyagave syrup1:1vegangluten-freeFull guide →
- 1 c. à soupe brown sugarcoconut sugar1:1gluten-freeFull guide →
- ½ c. à soupe tomato pastefresh tomato2:1gluten-freeFull guide →
Instructions
- 1
Place tortilla chips in the poultry roasting rack.
- 2
Grate cheddar cheese and sprinkle over the chips.
- 3
Wash vegetables and fruits for the salsa.
- 4
Peel the red onion, garlic, and ginger. Remove the top and bottom parts of the green onions.
- 5
Finely chop the tomatoes, red onion, and apple. Grate the garlic, ginger, and lime zest. Cut the green onions into thin slices.
- 6
Mix everything together and pour the salsa into the cup of the poultry roasting rack.
- 7
Set up the barbecue for indirect heat at approximately 375°F. If using a charcoal barbecue, prepare a chimney starter filled halfway with briquettes and ready to use.
- 8
Place the poultry roasting rack in the center of the cooking grate, close the lid, and grill until the cheese is melted, chips are slightly browned, and salsa is simmering, approximately 15 minutes.
- 9
Serve the nachos with homemade guacamole.
Tips
Ensure indirect heat on the barbecue to prevent chips from burning while cheese melts.
Good to Know
Salsa can be refrigerated in an airtight container for up to 2 days. Chips are best served immediately after grilling.
Prepare the salsa components (chop, grate) up to 4 hours ahead and refrigerate separately. Assemble and grill just before serving.
Serve nachos warm from the grill with homemade guacamole on the side.
Common Mistakes
Use indirect heat to avoid burning the chips while melting the cheese
Do not leave the barbecue unattended to avoid overcooking