These homemade nachos are packed with bold BBQ flavors and served with a smoky chipotle-tomato dip. Perfect for sharing, grilling, or snacking, this recipe turns simple ingredients into a crispy, cheesy, and spicy treat that's impossible to resist.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
For the dip
425 ml / 14.4 fl oz canned tomato pulp
50 ml / 1.7 fl oz chili sauce
100 g / 3.5 oz chipotle peppers
2 tbsp dried parsley
- 2 tbsp PitmasterX classic seasoning
For the nachos
50 ml / 1.7 fl oz olive oil
1/2 tbsp minced garlic
1/2 tbsp dried parsley
- 2 tbsp PitmasterX classic seasoning
6 tortilla wraps
100 g / 3.5 oz shredded cheese
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- To make the chipotle dip, combine tomato pulp, chili sauce, chipotle peppers, dried parsley and PitmasterX classic seasoning in a blender.
- Blend until smooth and creamy, then set aside.
- For the nachos, pour olive oil into a large mixing bowl and add minced garlic, dried parsley and PitmasterX classic seasoning. Stir to combine.
- Cut 6 tortilla wraps into small triangular pieces and toss them in the seasoned oil until fully coated.
- Add 100 g shredded cheese and mix again.
- Transfer everything to a grill basket and grill over medium heat until the nachos are golden and crispy. Serve immediately with the smoky chipotle dip.
