1. Preheat your barbecue to medium-high, about 400 F in the chamber (see Options). Cut an 11-inch diameter circle of parchment paper and use it to line a 12-inch pizza pan (see Note) or other barbecue safe, shallow cooking vessel.
2. Mound half the tortilla chips on the parchment paper. Sprinkle the chips with half the cheese, and then top with half the peppers, green onion and corn. Now mound on the remaining tortilla chips, and then top them with the remaining cheese, peppers, green onion and corn.
3. Set the pan of nachos on one side of the barbecue. Turn the heat off underneath the nachos; leave the other side of the barbecue on medium[1]high. Close the lid and cook nachos 10 to 15 minutes, or until very hot and the cheese is melted.
4. Garnish the nachos with cilantro sprigs, to taste, and serve with the seven layer dip, for dipping.
Note: Poblano peppers are a fresh, dark green pepper sold in our Produce Department. The kernels cut off one medium cob of corn should yield the amount needed here. Ready to enjoy tubs of seven layer dip are available in our Deli Department. Pizza pans suitable for the barbecue are sold at Quality Foods, A Step Above.
Options: If desired, you could also top the nachos with meat, to taste, such as shredded cooked chicken, or crumbled pieces of cooked chorizo sausage. If you don’t have a barbecue, cook the nachos in a 400 F oven for a similar length of time
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Directions
1. Preheat your barbecue to medium-high, about 400 F in the chamber (see Options). Cut an 11-inch diameter circle of parchment paper and use it to line a 12-inch pizza pan (see Note) or other barbecue safe, shallow cooking vessel.
2. Mound half the tortilla chips on the parchment paper. Sprinkle the chips with half the cheese, and then top with half the peppers, green onion and corn. Now mound on the remaining tortilla chips, and then top them with the remaining cheese, peppers, green onion and corn.
3. Set the pan of nachos on one side of the barbecue. Turn the heat off underneath the nachos; leave the other side of the barbecue on medium[1]high. Close the lid and cook nachos 10 to 15 minutes, or until very hot and the cheese is melted.
4. Garnish the nachos with cilantro sprigs, to taste, and serve with the seven layer dip, for dipping.
Note: Poblano peppers are a fresh, dark green pepper sold in our Produce Department. The kernels cut off one medium cob of corn should yield the amount needed here. Ready to enjoy tubs of seven layer dip are available in our Deli Department. Pizza pans suitable for the barbecue are sold at Quality Foods, A Step Above.
Options: If desired, you could also top the nachos with meat, to taste, such as shredded cooked chicken, or crumbled pieces of cooked chorizo sausage. If you don’t have a barbecue, cook the nachos in a 400 F oven for a similar length of time