Grilled Nachos

By Reneeb

Ingredients

• 10 cups (2.5 L) tortilla chips
• 2 lbs (1 kg) bulk pork sausage, cooked and drained
• 2 cans(127 mL each) Old El Paso* Chopped Green Chilies, drained
• 4 tsp (20 mL) Old El Paso* Taco Seasoning Mix (from 35 g pouch)
• 4 roma (plum) tomatoes, chopped (1 1/3 cups/325 mL)
• 4 medium green onions, sliced (1/4 cup/50 mL)
• 4 cups (1 L) finely shredded Colby-Monterey Jack cheese (about 1 lb/500 g)

Preparation

Step 1

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centres of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
•Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted