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1
In a fry pan over medium heat, warm the oil.
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2
Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes.
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3
Transfer the chorizo to a paper towel-lined plate.
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4
Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
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5
Meanwhile, assemble the nachos: Place a single layer of tortilla chips on the bottom of a grill tray.
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6
Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top.
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7
Place several spoonfuls of refried beans on the cheese.
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8
Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeno slices on top.
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9
Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
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10
Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes.
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11
Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
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12
Remove the tray from the grill and top the nachos with the tomatoes, cilantro and queso anejo cheese.
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13
Serve immediately with guacamole, salsa and sour cream on the side.
