Fiery Texas Trash Can Nachos

Allergens

Dairy (cheese), Gluten (tortilla chips)

Ingredients

• 1 bag (14 oz) tortilla chips 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1 lb chorizo, cooked and crumbled 1 can (4.5 oz) diced jalapeños, drained 3 cups ready
• to
• use queso dip 1/2 cup fresh cilantro leaves, chopped 1 medium ripe avocado, mashed 1 lime, cut into wedges 1 small red onion, finely chopped 1/2 cup sour cream 1 cup black olives, sliced 1/4 cup pickled jalapeños Salt and pepper, to taste

Instructions

1. Preheat your outdoor grill to medium high heat.
2. Spread a layer of tortilla chips on a large cast iron skillet or grill safe tray, filling about half of the space.
3. Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the chips.
4. Add half of the cooked chorizo crumbles and diced jalapeños on top of the cheese layer.
5. Pour half of the ready to use queso dip over the ingredients, spreading it evenly with a spatula.
6. Repeat steps 2 5 for the second layer.
7. Place the skillet or tray on the preheated grill and cook for 5 minutes, until the cheese is melted and bubbly.
8. Carefully remove the skillet from the grill, using oven mitts. Allow it to rest for 1 minute before serving.
9. Garnish with chopped cilantro, avocado spread, lime wedges, red onion, sour cream, black olives, and pickled jalapeños. Season with salt and pepper, to taste.

Chef’s Insight

The key to this dish is balancing flavors, so feel free to adjust the heat or creaminess to your liking.

Notes

Be sure to use a grill-safe skillet or tray, and always practice fire safety when using an open flame.