Blackstone Betty’s Loaded Nachos | Blackstone Griddles

Blackstone Betty shows you how to make Loaded Nachos on the Blackstone! Layered with beef, chicken, beans, and your favorite toppings, these nachos will be a hit at your next gathering.

Loaded Nachos recipe: https://blackstoneproducts.com/blogs/recipes/loaded-nachos

Ingredients
Tortilla chips
½ lb ground beef
½ lb chicken, diced
2 jalapeños, sliced
1 can black beans, drained and rinsed
1 red onion, chopped
3 Roma tomatoes, chopped
1 cup queso
1 ½ cups shredded cheese (Mexican blend, cheddar, or your favorite)
½ cup crema (sour cream)
2 avocados, diced
Handful of chopped cilantro
Blackstone Seasonings (street taco and pineapple sriracha)

Directions
1. In a skillet or on a griddle over medium-high heat, cook the ground beef and diced chicken, seasoning with your preferred Blackstone seasonings. Reserve some of the grease to cook the sliced jalapeños for 2 minutes per side, along with any additional toppings you desire. Set the cooked toppings aside.

2. Clean the griddle surface. Reduce the heat to low and line the griddle with parchment paper or foil. Layer the tortilla chips, cheeses, and the remaining toppings.

3. Close the lid or cover with a dome to help melt the cheese, if necessary. Adjust the heat as needed until the nachos are heated through.

4. Garnish with remaining toppings such as crema and chopped cilantro. Serve immediately and enjoy!

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family style loaded nachos made right on the Blackstone I love any easy way to feed my large family especially when I have everyone over for summer Hangouts it doesn’t get any easier than nachos because after all who doesn’t love cheesy chicken and beef nachos let me show you guys how easy it is to make this at home for your upcoming summer Hangouts [Music] I don’t know anyone that doesn’t love nachos and if you haven’t had them made right on your griddle surface yet these are so simple and easy and your chips get so crispy you can griddle up all of your toppings so quickly making everything all in one place today I’ve got half a pound of brown beef the other half a PB I put away for another rollover meal this week I also bought a pack of chicken thighs which I stole a couple of those cut them up and I’ve got the other half marinating in the fridge for another dinner this week and when it comes to nachos you can really prep all of your toppings either the day before or in the morning making for a quick simple little meal for one person or you can load up your 36in griddle and serve these family style for a large crowd to come up and serve themselves now before I cook anything on my griddle I always go down with some water just to clean up the last cook making sure that there is nothing on my griddle surface so I have clean cooking and then drizzle over and spread out nice and thinly some oil this is going to achieve a nice even griddle surface each and every time I’m cooking we’ll drop down down our ground beef and our chicken thighs season these up with the street Taco we’re going with a little pineapple sriracha and I’ve got some smoked paprika once we’ve got a good sear on the bottom of our ground beef and our chicken we’ll mix these up and allow them to continue cooking making a little room in that left behind fat from our beef we’re going to drizzle down just a little extra oil and drop down some sliced jalapenos let them char up now these are the only three cooked toppings that I’m using this time for these nachos once they’re done we’re going to pull these off set them aside and again if you want it to make your cooked toppings in advance for an even faster meal you can do that and store everything in the fridge so that it’s ready to go when you’re ready for your nachos we’ll do a quick clean up of our griddle from where we cooked those proteins simply scrape everything right off of our surface into that rear drain cup and I always try to hold off on using any water until before my next cook our surface is looking nice and oiled as is so I’m not going to add any more I’m just going to rub this down it’s hydrated it’s ready to keep cooking so let’s get to those nachos you can either lay out some tin foil for an easy cleanup you can also put your chips directly on your griddle surface for me I always buy these parchment paper sheets right off of Amazon I use them for so many different things we’ll layer these on our surface this just protects our chips from getting greasy and makes for an even easier cleanup now time to load up our surface with all of our chips I always like using a variety of different chips kind of just gives it some different texture along with different shapes and colors which to me when you’re making these nachos on The Griddle it’s kind of like painting a picture it just can get so crazy with with however many toppings you want to add I love adding shredded cheese first this way as those chips toast up our cheese also starts to melt onto those chips I’m adding some black beans to this the more protein I can get the better we’ll add our ground beef our cooked chicken I’ve got white queso I’ve got some purple onions tomatoes we’ve got our Crema which I absolutely must have extra of fresh cilantro and last but not least our griddled jalapenos and these are done you could close the lid or Dome these if you needed to allow everything to just melt together you’ll see how Crispy Crunchy your chips are so make them post them and enjoy some loaded nachos come this summer with all of your family and friends until next time I’m Blackstone Betty and I cannot wait to see you guys for another family style recipe in the next video [Music]