These grilled nachos are large enough to feed a crowd and even the picky eaters will ask for seconds!
One of my favorite things to create in the kitchen (or on the grill) are my favorite restaurant recipes. I’ve been able to recreate my favorite buffalo wings, sesame chicken and Jamba Juices at home but one recipe I’ve been trying to get right for awhile now are the nachos from Porcupine Grill.
If you’re from Utah, you undoubtedly have heard of the nachos from Porcupine. These things come out on a HUGE plate and are at least 8 or 9 inches tall. They are packed full of cheese, olives, tomatoes, jalapenos and chicken. I’ve tried making them in the oven but they just don’t have the same taste.
A few weeks ago, my friend Jess from Everyday Party Magazine, asked if I wanted to share a tailgating recipe with her to get ready for football season. I decided this would be the perfect time to try to make my favorite nachos again. Because what is more football than a huge plate of cheesy nachos?! This time I cooked the nachos in a cast iron skillet (this is the one I have and LOVE! It’s so easy to clean and haven’t had any problems with chipping or fading) on the grill and they taste JUST like the nachos I’ve grown to love at Porcupine. AND they serve just as many people, if not more, as the originals too.
The key to making these nachos a success is layers, lots of ingredients in each layer and even more cheese! You can NEVER have enough cheese on your nachos! Also, keep an eye on your grill when you’re making these nachos so they don’t get burnt. I only had to cook mine for 3 minutes and the cheese was melted to perfection on every layer.
Like I said, this makes a LARGE serving. My husband, three kids and I all had multiple servings and we still had about half the skillet left. I would say this could easily feed 8-10 people and comes together in 15 minutes or less – perfect for your football or tailgate parties!
- 1 lb sirloin steak
- 1 can sliced black olives
- 1/2 can black beans
- 1 cup jalapenos
- 1 cup diced tomatoes
- 4 cups cheddar jack cheese
- tortilla chips
- Sour Cream (optional)
- Grill your steak to medium rare (about 5 minutes per side)
- Slice steak into bite size pieces
- Layer tortilla chips in a single layer in cast iron skillet
- Top with cheese
- Add black olives, black beans, jalapenos, steak and tomatoes.
- Top with more cheese
- Repeat Steps 3-6 two more time
- Grill nachos on medium-high heat (about 450F) for 2-3 minutes until cheese is melted.
- Top with sour cream
What’s your favorite food to eat when you’re tailgating? Want to check out a tasty breakfast tailgating recipe? Check out these Grilled French Toast Strips from Everyday Party Magazine!