NACHOS GRILL RECIPES

Steps:

• Preheat the grill for direct cooking over medium-high heat.Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok® Grill Stone. Grill, covered, for 14–16 minutes without stirring, until lightly browned. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside. Layer half of the chips, cheese, black beans, and vegetable mixture onto the stone; repeat layering. Grill the nachos, covered, for 5–7 minutes or until the cheese is melted; remove the stone from the grill.Sprinkle with cilantro and add toppings, if desired.

Steps:

• 1.

  Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch border. 

• 2.

  Combine tomato sauce and taco seasoning mix in a medium bowl. Add chicken, tossing until evenly coated.

• 3.

  Place half of tortilla chips on foil; spoon half of the chicken mixture onto chips. Sprinkle half of the cheese on top. Repeat layers.

• 4.

  Grill for 4 to 5 minutes, or until cheese is melted. Top with pico de gallo and, if desired, jalapeno slices, cilantro, and lime wedges. Serve immediately.