I love cooking with cast iron on my grill. Nachos on the grill are one of my favorites because they are so easy and so tasty and my family loves them! You can pile them up high with lots of toppings, with ground beef, chicken or vegetarian or serve them with the extra toppings on the side, so your guests can choose the toppings they like the best.
Enjoy my recipe for Cast Iron Skillet Nachos and you’ll see lots of smiles around your dinner table!
Cast Iron Skillet Nachos
Fun summer treat to make on your grill or oven. Mix Wind and Willows Santa Fe Cheeseball and Appetizer Mix with sour cream at least 2 hours before serving to allow the flavors to meld.
Equipment
- 1 large cast iron pan
Ingredients
- 1 (1.5 ounce) package Wind and Willows Sante Fe Cheeseball and Appetizer Mix
- 16 ounces sour cream
- 1 – 11 ounce bag Hint of Lime Tostitos Tortilla Chips
- 1 1/2 cups shredded Mexican Blend Cheese
- 1 cup shredded Pepperjack Cheese
- 2 tomatoes, diced
- 1/4 cup finely chopped cilantro
- 1 avacado, peeled, pitted and chopped or prepackaged guacamole
- 1 (12 ounce jar) Gunther's Gourmet Black and White Salsa or Salsa Fresca locally made in Richmond, Virginia
- 1/4 cup thinly sliced green onions
- Fresh lime wedges, chopped black olives, chopped rotisserie chicken, taco meat, thinly sliced jalapeños, black beans, Green Giant Steam Crisp Mexicorn
Instructions
- Mix Wind and Willow Santa Fe Cheeseball and Appetizer mix with sour cream in a bowl. Cover and refrigerate at least two hours or overnight.
- Preheat on side of gas grill or preheat oven to 300 degrees Fahrenheit.
- Spray large cast iron pan lightly with vegetable oil spray, wipe off any excess oil with paper towel. Place one layer of the tortilla chips in the bottom of a large cast iron pan. Spread chips evenly on the bottom of the pan.
- Sprinkle half of Mexican blend cheese and half of pepperjack cheese over tortilla chips.
- Top cheese with the rest of the tortilla chips and top the chips with the rest of the cheese, spreading evenly in the pan.
- Cooking on grill: Place cast iron pan filled with nachos on the hot side of the grill for approximately 3 minutes and then move to cool side of grill. Close cover on grill and heat for 5 to 10 minutes or until cheese is melted. Watch carefully so nachos do not burn. Move back to hot side of the grill if needed to melt the cheese. Cooking in oven: Place cast iron pan with nachos in oven and bake for 5 -10 minutes or until cheese is melted. Watch carefully so nachos do not burn.
- Remove cast iron pan of nachos from grill or oven and place on a large trivet that is on a heat proof surface (do not place on glass or other non heat proof table because pan will be very hot). Sprinkle nachos with tomatoes, cilantro, avocado, salsa, green onions and other toppings as desired.
- Serve nachos with Wind and Willows Santa Fe and sour cream dip.
