BBQ Nachos

4 persons | Kamado, Beef | Meat | Side dish, Appetizer

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe we work with indirect heat, place the pro set and place a heat shield on the lower level and a grid on the upper level.

Preparation

• Start by making your guacamole. To do this, put the avocado, red onion, salt, lemon juice and 4 slices of jalapenos pepper in a measuring cup and use a hand blender to make this into a smooth mixture. Alternatively, you can use a mortar to crush all your ingredients.

• Next, fry the minced meat together with half a chopped red onion. Remove the minced meat from the Kamado when it is nicely browned.

• Meanwhile, cut the spring onion and jalapeno pepper into thin rings and set these aside.

• Take a heatproof dish or the YAKINIKU vegetable pan and place a sheet of baking paper in it. Put a base of nacho chips in here first and then build up your layers with minced meat, spring onion, BBQ sauce and cheese. Repeat this step again but now also place the jalapenos pepper and red onion on the top layer.

• Place all this on the Kamado until the cheese is well melted.

• Remove the dish from the Kamado and top off the homemade guacamole.

• Enjoy your meal!

Print / Download