Cooking for Zo

Taste Level: VGR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 2

I want no heat in the kitchen this summer, So I've been testing meals on the grill outside while we shop for an outdoor oven. These amazing tasting nachos were made along side some fajitas for a Mexican themed potluck we had at the house. I really just tossed them together with leftovers from the night before fully thinking that it was going to be a failed experiment. I really didn't think I would be able to grill nachos without burning them somehow or just making a complete mess. I made sure the grill would close and just let them cook until all the cheese was melted. I tossed them on the counter and took a photo just in case they were decent. I didn't even try any of them until our friend Josh said, "Man those nachos are good, you can really taste the grilled flavor." I had to dig in to check it out and what do you know? They really did taste grilled! It was so tasty I and everyone that tried them polished them off before the fajitas were even touched. A very successful grilling experiment indeed! Enjoy!

Ingredients:
Nachos
4 orange vine sweet mini pepper (sliced, 1/2 orange bell pepper can be substituted)
1/3-1/2 cup chipotle cheddar (shredded)
1/3-1/2 cup aged sharp cheddar (shredded)
3-4 tbsp cup salsa de chile fresco
1/4-1/3 cup lite sour cream
2-3 tbsp pickled sliced jalapenos
1 large bag Mexican style corn tortilla chips
1 handful of mesquite chips

Meat
1/2 lb ground turkey
1/2 limes freshly squeezed juice
1/2 shallot (chopped)
1/2 jalapeno (seeded, diced)
1/4 bell pepper (chopped)
2 garlic cloves (minced)
1/2 tsp chili powder
1/2 tsp cumin
2 pinches garlic powder
2 pinches onion powder
2 tbsp tequila
1 1/2 tsp fresh cilantro
fresh crack pepper (to taste)
kosher salt (to taste)
1 1/4 tsp olive oil

Refried Beans
1/2 can low fat low sodium refried black beans
1 tbsp crushed tomatoes
2 tbsp sweet onion (chopped)
2 garlic cloves (diced)
1/4 jalapeno (seeded, diced)
1 1/2 tsp lime juice
1/8 tsp chili powder
1/8 tsp red pepper flakes
2 pinches cumin
2 pinches cayenne
kosher salt (to taste)
fresh crack pepper (to taste)
1 tsp olive oil

Mesquite Chips
Soak chips in water for 15-30 min. Remove chips from water and allow to dry for a couple of minutes but make sure to keep moist. You can add chips directly to lava rocks or coals or wrap them in aluminum foil with holes poked into the top.

Meat
In a large skillet heat olive oil over medium heat. Once oil is heated add shallot, garlic and jalapeno cooking for 5 minutes stirring often. Fold meat, seasonings and green bell peppers until mixed well and cook stirring often for 7 minutes. Add lime juice and tequila and let cook for 5 minutes stirring every other minute. Finally fold in cilantro and let simmer for 2-3 minutes. Remove from heat and let sit until ready to use.

Beans
In a medium sauce pan heat olive oil over medium heat. Once heated add seasonings, jalapeno, garlic and onion and cook for 5 minutes. Fold the remaining ingredients into the sauce pan, turn heat down to medium low, cover and let simmer for 7-10 minutes stirring often. Remove from heat and let sit until ready to use.

Nachos
Heat grill to medium heat (add mesquite chips 5 minutes before putting nachos on grill.) *Depending on your grill you may need to remove extra grills or adjust heat down. I cooked these on the middle grill and my top grill cleared them when the top was closed. You may have to remove top grills or cook on a lower grill with the heat turned down a little.*

Mix both types of cheese together in a small dish.

Lay out a large enough piece of aluminum foil to fully cover the bottom of a large 12-14 inch baking safe plate (the aluminum foil is to keep the plate from turning black.) For the moment don't pull aluminium foil up around plate. Make a layer of tortilla chips making sure that no plate is showing. Now layer your nachos:

Sprinkle 1 handful ground turkey meat over chips, sprinkle with a small handful of mini pepper slices and a small handful of cheese mixture.

Make a second layer of tortilla chips that almost completely coat the first layer and gently press down on the chips (don't press to hard or you will break the chips.) Sprinkle 3 tbsp-1/4 cup refried beans over nachos, sprinkle with a small handful of mini peppers, then sprinkle a small handful of cheese and drizzle about 1 tbsp of salsa over the top.

Make a third layer of tortilla chips that almost completely cover the second layer and press them down gently. Sprinkle 3 tbsp-1/4 cup refired beans over nachos, sprinkle 1 handful of turkey meat, sprinkle the remaining mini peppers, then sprinkle a small handful of cheese and drizzle about 1 tbsp of salsa over the top.

Make a fourth layer of tortilla chips that almost completely cover the third layer and press them down gently. Sprinkle the remaining beans over nachos, sprinkle the remaining turkey meat over nachos, then sprinkle a small handful of cheese and drizzle about 1 tbsp of salsa over the top.

Make a fifth layer of tortilla chips that almost completely cover the fourth layer and press them down gently. Drizzle the remaining salsa over nachos, sprinkle the remaining cheese over nachos and top with sliced jalapeno peppers. Secure aluminum foil to plate by pinching it in four corners to the plate.

After adding mesquite chips to grill 5 minutes prior, place aluminum foiled plate onto middle grilling rack and grill for 10-15 minutes or until cheese is fully melted. *As noted above you may need to remove grilling racks prior to heating up grill or place nachos on bottom grill and turn down the heat. As long as all the cheese is melted these are going to be tasty!*

Remove nachos from grill and place on a hot pad. Top with dollops of sour cream (sprinkle a little cumin over the sour cream for a garnish if you like) and serve hot!