Kickin' Grilled Nachos

By carol gorman

Ingredients

• 8 cups tortilla chips (156 g)
• 2 cups Cracker Barrel Shredded Tex Mex Cheese
• 1/2 cup finely chopped red onions
• 1 jalapeño pepper, seeded, finely chopped
• 1 tomato, chopped
• 1/2 cup sour cream

Preparation

Step 1

Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350ºF.

Double fold edges of large sheet of heavy-duty foil to make rimmed 12x10-inch "tray." Spread chips onto bottom of tray; cover with cheese, onions and peppers. Place on grate over unlit area; cover. Grill 5 min. or until cheese is melted.

Top with tomatoes. Serve with sour cream.