Grill-Off “Wild Card” Winner – Grilled Nachos | The Daily Dish

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Grill-Off “Wild Card” Winner – Grilled Nachos

4 Comments | Written on August 2, 2011 at 5:00 am , by

Some recipes just say “PARTY!”  I mean look at those nachos…a warm summer day, out on the patio, a few good friends and a couple of cold drinks.  What more do you need!  This unique and enticing recipe was named the winner in the “Wild Card” week of the Better Recipes Grill-Off.   We celebrated burgers, chicken and fish on the grill and the last week was a free for all.  I never would have expected grilled nachos!  Congratulations to our latest winner, Julie Merriman!


First, ears of corn are grilled and the succulent and smoky kernels are added to the nachos.  I recently read this great tip for removing the kernels from an ear of corn.  Take a bundt pan and use the center hole to stabilize the ear.  Then, as you cut off the kernels they simply fall in to the pan!


Chips, chicken, beans and veggies are layered in a disposable foil pan and the entire concoction is placed on the grill and covered for 10 minutes.  The cheese melts and that enticing grilled flavor we love is infused into every bite.  This recipe is not only unique and delicious, it is fun!


GRILLED NACHOS (click here to view and print recipe)


  • 13 oz bag tortilla shells
  • 1 rotisserie chicken, shredded
  • 15 oz can refried black beans
  • 1 cup prepared salsa
  • 1 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 2 ears corn on cob
  • 3 cups shredded pepper Jack cheese
  • 1 cup nacho jalapenos
  • 1 cup black olives, pitted and halved
  • 1 cup purchased taco sauce
  • 1 small red onion, small dice
  • 2 heirloom tomatoes, seeded and chopped
  • Sour cream for serving


Preheat grill to medium high. Place tortilla chips in an 8 X 12 foil pan. In a saute pan, add shredded chicken, refried beans, salsa, chili powder and cumin. Mix well and cook until heated through. Place corn on grill and cook, turning often, until grill marks appear, about 10 minutes. Remove from grill and cut corn from cob. To assemble and cook, spoon chicken mixture over top of the chips. Top with corn, cheese, jalapeno and olives. Place on grill and cover. Cook until cheese has melted, about 10 minutes. Remove from grill and top with a drizzle of taco sauce, red onion and tomatoes. Serve with a dish of sour cream on the side.

Number of Servings: 6


Once again, congratulations Julie!  How did you come up with your winning recipe?  Do you often grill non-traditional items?

“I am forever looking for new recipes to cook and new and different ways to cook things.  Grilling is one of my all time favorite ways to cook.  This recipe came about as we were planning a family picnic – I didn’t want the same old picnic fare and we had all been talking about nachos at an earlier discussion, so I had nachos on the brain.  One thing lead to another, and the next thing I knew, I was cooking nachos on the grill!  I love to prepare pizza and fruit on the grill as well – really, you can cook just about anything on a grill.”

Why do you think your recipe stood out to the judges?

“I think this recipe was selected because its one of those things that you would not ever think to cook on a grill.  I mean really….nachos on the grill??  How crazy!  Yet I look back now and say I can’t believe that I didn’t think of this earlier – its such a fun thing to cook (and eat!) and what could be better than a big plate of messy nachos and fun in the sun outside?”

I am with you there!  Tell us, as a Better Recipes veteran, do you have any advice for others interested in entering our recipe contests?

“One of the best pieces of advice that was given to me was always have pen and paper nearby to write down ideas.  I get ideas all the time just by watching tv and having paper to write down all my ideas helps me remember the concept when I go to the kitchen to create the recipe.  Also, never doubt a recipe idea or concept you have – I have seen some recipes that I would never have considered or thought would win, and then it wins!! You never know the palates or minds of the judges!!”


Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

As the french say – Mise en Place – everything in its place.  I think its very important to have everything ready to go for the recipe before you begin cooking.  You don’t want to find out you are out of something after you have already started the recipe!  Also, reading the entire recipe before beginning is important, as well as working clean.  Most important of all – have fun!!  Cooking should be fun and shared with others!”

Well, we sure are glad you decided to share this recipe with all of us!  Congratulations!

Now that you have nachos on the brain, check out these other creative concoctions from a few of my blogging buddies!

Pasta Nachos from Endless Simmer

Creamy Salsa and Black Bean Nachos from Picky Palate

Fruit Nachos from The Twisted Kitchen

Buffalo Chicken Nachos from Piccante Dolce

4 Responses to “Grill-Off “Wild Card” Winner – Grilled Nachos”

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