I’m happy to be back here in this space, sharing new things with you all. Everything feels weird and uncertain so it does feel odd to be posting recipes, but cooking and baking are some of main things that have been bringing me enormous comfort in this strange new world. Plus, hello, today we’re talking about nachos. What a way to make a comeback, am I right?
Normally nachos aren’t the sort of thing I would post a recipe for because, do you really need a recipe for nachos? When I first flipped past this recipe in a cookbook, I wondered what the point of grilling nachos would be. Using the heat of the grill to cook something in a pan didn’t seem worthwhile. Then a few months ago I found myself with an excess of tortilla chips and some of the other ingredients on hand. I figured I might as well make use of what I had and give these a try.
As it turns out, this is actually a fabulous recipe. The vegetables are grilled and then the nachos are assembled using the grilled veggies and finished in a sheet pan on the grill. I absolutely LOVE the grilled veggies in this, especially the tomatoes. I add crumbled cooked chorizo, but feel free to omit it for a vegetarian version. Overall, this method is genius and makes for a fun, chill evening of grilling where you get nachos at the end of it! What’s not to love? That’s basically my perfect summer evening. Sending you all good weather vibes for this weekend so you can make them too!