Grilled Loaded Nachos

Grilling these nachos adds a smokiness that deepens all the flavors! 


  • 2 cups (500 mL) fresh corn kernels
  • 1 large red bell pepper, seeded, coarsely chopped
  • 1/2   red onion, coarsely chopped
  • 2 large jalapeño peppers, sliced
  • 1 tbsp (15 mL) canola oil
  • 1 pkg (14 oz or 397 g) tortilla chips
  • 2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L)
  • 1 can (15 oz or 540 g) black beans, drained and rinsed
  • 2 tbsp (30 mL) snipped fresh cilantro
  •  Sour cream, diced avocado or chopped fresh tomatoes (optional)


  1. Preheat grill for direct cooking over medium-high heat.

  2. Combine vegetables and oil in large bowl; toss to coat. Spread vegetable mixture on Rockcrok Grill Stone. Grill, covered, 14-16 minutes without stirring, until charred.  Remove Grill Stone from grill. Transfer vegetables to same mixing bowl; set aside. 

  3. Layer half of the chips, cheese, black beans, and vegetable mixture on Grill Stone; repeat layering. Grill nachos, covered, 5-7 minutes or until cheese is melted; remove Grill Stone from grill.

  4. Sprinkle with cilantro. Top with additional toppings, if desired.


  • 14  servings

Nutrients per serving:

Calories 360, Total Fat 20g, Saturated Fat 8g, Cholesterol 35mg, Sodium 500mg, Carbohydrate 35g, Fiber 4g, Protein 13g

Cook's Tips:

 You may substitute 2 cups (500 mL) frozen corn kernels, thawed, for fresh.

To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C).  Prepare recipe as directed in steps 1 and 2.  Roast vegetables on lowest rack of oven for 14-16 minutes or until charred.  Layer nachos and bake for 5-7 minutes or until cheese is melted.

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