NACHOS BLANCOS
NACHOS BLANCOS
Approximately 36 Tortilla Chips
2 cups Monterey Jack Cheese, grated (500 ml)
1 medium red onion, chopped
1 Poblano chili, sliced thin
1 Thai chili, chopped finely
Sour cream for garnish
Salsa for garnish
Preheat the barbecue to 275°F/135°C or medium low heat. Leave one side barbeque off to prepare for indirect grilling.
Arrange a layer of tortilla chips on a foil-covered baking sheet or smoke proof platter. Scatter some cheese, onion and chili over the chips. Repeat the procedure in layers finishing with cheese on top.
Place the nachos on the cool side of the grill. Cook until the cheese is melted and golden brown, about 10 minutes.
Remove from heat and serve with salsa and sour cream.
Yield: 6-8 servings
Approximately 36 Tortilla Chips
2 cups Monterey Jack Cheese, grated (500 ml)
1 medium red onion, chopped
1 Poblano chili, sliced thin
1 Thai chili, chopped finely
Sour cream for garnish
Salsa for garnish
Preheat the barbecue to 275°F/135°C or medium low heat. Leave one side barbeque off to prepare for indirect grilling.
Arrange a layer of tortilla chips on a foil-covered baking sheet or smoke proof platter. Scatter some cheese, onion and chili over the chips. Repeat the procedure in layers finishing with cheese on top.
Place the nachos on the cool side of the grill. Cook until the cheese is melted and golden brown, about 10 minutes.
Remove from heat and serve with salsa and sour cream.
Yield: 6-8 servings
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