Grilled Loaded Nachos

Ingredients

• As neededNon-stick cooking spray, for the foil
• 1170 gCorn tortilla chips
• 1 linkCooked chorizo, quartered lengthways and cut into 1/2-inch pieces
• 170 gCheddar, freshly grated
• 170 gMonterey Jack cheese, freshly grated
• 240 ml (1 cup)Refried beans
• 60 ml (4 tablespoons)Fresh coriander leaves, chopped
• 60 ml (4 tablespoons)Guacamole
• 60 ml (4 tablespoons)Pickled jalapeños, chopped
• 60 ml (4 tablespoons)Salsa
• 60 ml (4 tablespoons)Sour cream

Instructions

1. 1

   Prepare the grill

   Set the grill to medium-low heat. Tear off four 46 cm lengths of heavy-duty foil and lay them shiny-side up on a work surface, with a long edge facing you. Coat each piece evenly with cooking spray.

2. 2

   Fill the packets

   On the left side of one piece of foil, pile a quarter of the chips. Add a quarter of the chorizo, Cheddar and Monterey Jack, then dollop on a quarter of the refried beans. Fold the empty side of foil over the filling and seal the edges to make a packet. Repeat with the remaining foil and ingredients.

3. 3

   Grill the nachos

   Put the packets on the grill, cover and cook for 12–15 minutes, until the cheese has melted and the chips are hot.

4. 4

   Add the toppings

   Transfer the packets to a large platter. Open them carefully, watching for escaping steam, and top each with 1 tablespoon of coriander, guacamole, jalapeños, salsa and sour cream.

What are loaded nachos?

Nachos are a Mexican-American dish built around tortilla chips with toppings, often including cheese, beans and chilli. This version turns them into barbecue-friendly foil packets, so the cheese melts over the chips on the grill.

The cooked chorizo adds savoury, spiced flavour, while refried beans help make the layers substantial. Fresh and tangy toppings go on after grilling, keeping their flavours distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2200 calories, 52g protein, 190g carbs, 138g fat.

The tortilla chips provide most of the carbohydrates, while the cheeses, chorizo and sour cream contribute much of the fat; the chorizo, beans and cheeses also supply protein. Serve a smaller share of the packets alongside a crisp salad or grilled vegetables to balance the plate.

Choosing the chips and cheese

Tortilla chips: sturdy corn chips are best for holding the beans and melted cheese without losing all their crunch. Divide them evenly so each packet gets a similar amount.

Cheese: grating the Cheddar and Monterey Jack fresh helps them melt smoothly. The two cheeses bring a balance of sharpness and mild, creamy flavour.

Seal the foil well

Packet edges: fold the foil over the filling and seal the sides firmly, leaving enough room inside for the toppings. A tight seal keeps the contents together and makes the packets easier to move.

Foil choice: heavy-duty foil is specified because it is more robust on the grill. If your foil is thin, use two layers for each packet.

Look for melted cheese

Doneness: grill the covered packets for 12–15 minutes over medium-low heat. The cheese should be melted and the chips hot when they are ready.

Steam: open each packet cautiously, directing the opening away from your face and hands. The trapped steam can escape quickly.

Finish with cool toppings

After grilling: add coriander, guacamole, jalapeños, salsa and sour cream once the packets are open. This keeps the toppings fresh and gives each serving a mix of warm and cool textures.

For serving: bring the platter to the table and let everyone take a portion, or serve the packets individually. The toppings can be adjusted to suit each person's preference.

Make the packets work for a barbecue

Assembly: arrange the foil, chips and other filling ingredients before the grill is ready, then assemble the packets on the work surface. This keeps the grilling stage straightforward.

Heat: medium-low is gentler than a hot grill and gives the cheese time to melt while the chips warm through. Keep the grill covered during cooking, as directed.

Recipe notes & tips

• Use heavy-duty foil so the packets are easier to handle on the grill.
• Grate the cheese just before assembling for even coverage.
• Divide the ingredients evenly between the four foil sheets.
• Keep the grill covered while the packets cook.
• Open the foil away from your face to avoid the hot steam.
• Add the cool toppings after grilling rather than sealing them into the packets.

Variations

• More heat: add extra chopped pickled jalapeños when serving.
• Milder toppings: leave the jalapeños off individual portions.
• Extra beans: add a little more refried beans to each packet.
• Different cheese: replace one of the cheeses with another good-melting cheese.
• Fresh finish: add extra chopped coriander just before serving.

Common mistakes to avoid

• Loose foil edges: seal the sides firmly so the filling stays inside the packet.
• Grill too hot: use medium-low heat so the chips warm through as the cheese melts.
• Uneven portions: divide the chips and toppings into quarters for more consistent packets.
• Opening too quickly: watch for steam and open each packet carefully.
• Toppings grilled with the filling: add guacamole, salsa, sour cream and coriander after cooking for a fresher finish.

How to store

These nachos are best eaten straight after grilling, while the chips are hot and the cheese is melted. Refrigerate leftovers promptly in a covered container and use within 2 days; reheat until hot, knowing the chips may soften.

Frequently asked questions