—By Michael Easter and Paul Kita

Here at Guy Gourmet, our recipes come from some of the best chefs in the country. But recently, we had a freak, slightly dangerous idea with such weighty implications that we had to ask the chefs to step aside. That idea, a new recurring series on Guy Gourmet, is called Will It Grill?

We’re taking dishes that, by nature, require an oven or stove top—and we’re going to throw them on the grill. Then we’re going to stand back—fire extinguishers at the ready—and see what happens. Because everything tastes better on the grill. Right?

To test, we're leading off this grand experiment with nachos.

Our methodology was relatively simple. We grilled our proteins (chicken for batch one, shrimp for batch two) and then layered them into a tinfoil pan with tortilla chips, shredded cheese, beans, jalapenos, and corn. Then we dropped that pan on the grill to allow the cheese to melt, grill lid closed, over indirect heat.

The result? Nachos that were super crispy and perfectly gooey throughout, and more importantly, capable of putting to shame any you’ve nuked in the microwave or overcooked in the oven.

Our recipe is by no means definitive, so feel free to try our your own variations and methods. Just be sure to post your experiment results (good and bad) in the comments section.

At your next barbeque, try grilling nachos for your guests. It'll make for good conversation starter, and an even better appetizer. Here’s how to do it.

Step one: Find your base

Buy a disposable aluminum baking tin. Make sure it will fit comfortably on your grill and is about 2 to 3 inches deep. Then use a knife to poke holes through the bottom and into the sides of the tin. As you slide the knife through the aluminum, twist the knife to create larger slits. Space the piercings about 2 to 3 inches apart from each other. This will promote airflow and give any excess liquids a chance to drain.

Step two: Select your ingredients

Topping selection is key.  You want to prevent any ingredients from burning and/or becoming soggy. Don’t select anything that will cook too quickly, such as cilantro or finely shredded lettuce, or carries too much moisture, such as fresh tomatoes or canned black olives. We tried this recipe two different ways: once with raw tomatillos and once with the pre-cooked canned variety. The grill’s heat cooked the raw tomatillos to perfection, but turned the canned variety to a sloppy mess. Choose your toppings accordingly.

Step three: Build your foundation

Layer flavors. Chips first, proteins next, cheese third, and then the rest of your ingredients. Repeat the stacking once or twice more, depending on the number of people you’re serving.

Step four: Grill ‘em!

If you have a gas grill, turn one side on medium heat. If you have a charcoal grill, wait until your coals are ready, then push them over to one side of the grill. Place the nachos on the side of the grill that isn’t under direct heat. Close the grill’s lid. Then open the top and bottom air vents to promote airflow. Open the grill to check the nachos every 7 minutes, turning the tin 180 degrees each time, until the cheese is melted.

Step five: Enjoy

Remove the nachos from the grill and top with  sour cream, salsa, and guacamole. Don’t add these toppings before you grill the nachos. Because no one likes hot sour cream.

Have ideas for future Will It Grill? posts? Send them to guygourmet@rodale.com. 

Via: Will It Grill? A Plate Of Nachos