Grilled Nachos William Sonoma Style Recipe

Name: Grilled Nachos William Sonoma Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 12 lb fresh chorizo sausage, casings removed and chorizo crumbled; 28 ounces about 1 1/2 14 oz bags tortilla chips; 34 lb sharp cheddar cheese, shredded; 34 lb monterey jack cheese, shredded; 1 (16 ounce) can refried beans; ½ cup pickled jalapeno pepper; ¼ cup diced tomato; 2 tablespoons minced fresh cilantro; ½ cup crumbled queso Anejo cheese; guacamole (for serving); salsa (for serving); sour cream (for serving)

Servings: persons

2 teaspoons vegetable oil
12 lb fresh chorizo sausage, casings removed and chorizo crumbled
28 ounces about 1 1/2 14 oz bags tortilla chips
34 lb sharp cheddar cheese, shredded
34 lb monterey jack cheese, shredded
1 (16 ounce) can refried beans
½ cup pickled jalapeno pepper
¼ cup diced tomato
2 tablespoons minced fresh cilantro
½ cup crumbled queso Anejo cheese
guacamole (for serving)
salsa (for serving)
sour cream (for serving)

1
In a fry pan over medium heat, warm the oil.
2
Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes.
3
Transfer the chorizo to a paper towel-lined plate.
4
Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
5
Meanwhile, assemble the nachos: Place a single layer of tortilla chips on the bottom of a grill tray.
6
Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top.
7
Place several spoonfuls of refried beans on the cheese.
8
Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeno slices on top.
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.
10
Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes.
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.
12
Remove the tray from the grill and top the nachos with the tomatoes, cilantro and queso anejo cheese.
13
Serve immediately with guacamole, salsa and sour cream on the side.

31123

kcal

Calories

2552

Fat

Carbs

1934

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 12 lb fresh chorizo sausage, casings removed and chorizo crumbled, 28 ounces about 1 1/2 14 oz bags tortilla chips, 34 lb sharp cheddar cheese, shredded, and more.

Yes, Grilled Nachos William Sonoma Style falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Nachos William Sonoma Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions