Filed Under: grilled cheese, mexican food, nachos, Recipe, snack, vegetable recipes

Grilled Vegetable and Cheddar Nachos

April 26th, 2017

Excerpted from Will it Skillet?, by Daniel Shumski

Have you always wanted to eat nachos without feeling guilty about it not being a green salad? This recipe is what you're looking for.      
  • 2 tablespoons extra-virgin olive oil
  • 1⁄4 teaspoon ground cumin
  • 1 large green bell pepper, cut in half, stemmed, and seeded
  • 1 large red bell pepper, cut in half, stemmed, and seeded
  • 2 medium-size plum tomatoes
  • 1 small white or yellow onion, quartered
  • 1 small zucchini, split lengthwise 8 ounces tortilla chips (see Note)
  • 1 1⁄2 cups shredded Cheddar cheese
  • Sour cream or Mexican crema
  • pickled jalapeños
  • sliced avocado
  • salsa or hot sauce
  1. Preheat the skillet under the broiler for 2 minutes.

  2. In a large bowl, combine the olive oil and cumin. Toss one half of the green pepper, one half of the red pepper, one whole tomato, the onion, and the zucchini with the oil and arrange the vegetables on the preheated skillet. Pour any oil left in the bowl over the vegetables.

  3. Place the skillet under the broiler and cook until the tomato and peppers are blistered. This could take about 5 minutes or even longer, but check after 3 minutes, because broiler intensity varies. Use tongs to flip the vegetables and broil until the tomato and peppers are again blistered and blackened in spots, about another 5 minutes. Zucchini may not blacken but should be soft. Don't hesitate to broil the vegetables more to achieve the blistered and blackened spots.

  4. Remove the vegetables from the skillet and allow them to cool until they can be handled, about 5 minutes.

  5. Preheat the oven to 450°F with one rack in the middle.

  6. Chop the cooked vegetables into bite-size pieces and blot them with a paper towel or clean kitchen towel to remove some of the moisture. Chop the raw vegetables into bite-size pieces and add to the cooked vegetables.

  7. Spread half of the chips in the skillet in an even layer. Sprinkle half of the cheese and half of the vegetables over the chips. Repeat with the remaining chips, vegetables, and cheese, ending with the cheese.

  8. Bake until the cheese is melted and bubbly, about 15 minutes.

  9. Remove the skillet from the oven. Serve hot, with sour cream, pickled jalapeños, avocado, and salsa or hot sauce.

  10. Enjoy!

Grilled Vegetable and Cheddar Nachos

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