Cheesy cedar plank nachos with black beans and salsa
So simple but oh so good! Perfect for a party. … nachos never get tired…especially when they’re grilled with all the goodness of this recipe.
Ingredients
2 bags of tortilla chips (around 400g)
250g shredded mozzarella cheese (or any melting cheese)
400g black beans drained and rinsed
2 tbsp pickled jalapeno rings
200g fresh tomato salsa
1 ripe avocado, diced into small cubes
30g chopped coriander
4 tbsp sour cream
Method
1. Spread a layer of tortilla chips on to the Weber Deluxe Grilling Pan, enough to cover the bottom. Sprinkle half the shredded cheese over the layer of chips in the basket. Next add half the salsa and beans and jalapenos. Add a second layer of chips followed by remaining cheese, salsa and beans.
2. Soak cedar plank in water for about an hour prior to grilling. Prepare the grill for direct cooking over medium/high heat (as close to 200-220°C). Preheat the planks until they crackle and smoulder.
3. Reduce the grill to medium/low indirect heat. Add Weber Deluxe grilling pan on to the planks and close the lid. Set a timer for 10 minutes.
4. After 10 minutes check to see if the cheese has melted to the desired point. If not, rotate the pan and set the timer for another 5 minutes.
5. Once done, remove from the grill and top the nachos with finely diced avocado, dollops of sour cream and chopped coriander.
6. Serve this snack in the Weber grilling pan accompanied with the sour cream, avocado and chopped coriander.
