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!

  • Prep 15 minutes
  • Cook 20 minutes
  • Yield 4-6 servings


  • 3-4 ears of corn, shucked
  • 1 bunch scallions
  • 3-4 tbsp. chopped fresh cilantro, plus more for serving
  • 1 tbsp. fresh lime juice
  • 1 cup cherry or grape tomatoes
  • Kosher salt
  • 11 oz. corn tortilla chips
  • 6-8 oz. chorizo, cooked and crumbled
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 2 cups freshly grated Monterey Jack cheese
  • 1 cup freshly grated medium cheddar cheese
  • Sliced pickled jalapeños, for serving
  • Sour cream or Mexican crema, for serving
  • Lime wedges, for serving


  • 01

    Prepare a charcoal grill for one-zone cooking and build a medium fire. (Or, heat a gas grill to medium-high.) Oil the grates.

  • 02

    Grill the corn and scallions until charred on all sides, then transfer to a plate to cool. Next, place the tomatoes in a grill basket and cook, shaking the basket occasionally, until they begin to blister, about 4-5 minutes. Once the corn is cool enough to handle, cut the kernels from the cobs and place in a medium bowl. Chop the grilled scallions and add to the bowl with the corn. Mix in the cilantro and lime juice, and season to taste with salt. Stir to combine.

  • 03

    Cover a baking sheet* with foil. Arrange a single layer of tortilla chips as the base. Top with a sprinkling of the corn mixture, tomatoes, black beans, chorizo and some of the cheese. Add a second single layer of chips and repeat with additional toppings and cheese. Place the baking sheet on the grill, close the lid, and let cook until the cheese is melted. Remove from the grill, top with pickled jalapeños and sour cream as desired. Serve immediately with fresh lime wedges.

  • 04

    I find a quarter sheet pan to be the perfect size for my grill. One can fit at a time, so I grill these nachos in two batches using two quarter sheet pans.