Who doesn’t love to sit back and relax while enjoying a big plate of cheesy nachos? I know I do but regret quickly follows that joyful feeling. That’s why I love grilling Brussels sprouts and making a healthy take on traditional nachos. I know it might not sound like the ideal substitution but when you create a bed of grilled Brussels sprouts, red onions, and top with salsa, jalapeños, a homemade queso sauce, & carne asada I guarantee you’ll become a believer.Jump to Recipe
Chef Anthony Fun Fact – Spelled Brussels sprouts not brussel sprouts, actually got their name from Brussels, Belgium and they are part of the cabbage family.
Although Brussels sprouts don’t seem like the obviously choice for building a nacho platter, after grilling them on a Bull Grill they develop a wonderful flavor that lends nicely to any nacho dish!
- Bull Grill
- Bull Dual Grilling Grid & Plank Saver
- Bull Side Kick Side Burner
- 1 pound Brussels sprouts cut in half length wise
- 1 red onion
- 2 cups heavy cream
- 1/4 cup garlic cloves
- 1/4 cup sharp cheddar cheese
- 1/4 cup quesadilla style easy melting Mexican cheese
- 1 tbsp taco seasoning for queso sauce
- 1 pound top sirloin steak
- 1 tbsp taco seasoning for steak
- 1 tsp Bull Sweet Heat Rub
- avocado oil spray
- Spray Brussels sprouts and onions with avocado oil and toss in bowl with Bull Sweet Heat Rub.
- Place Brussels sprouts and onions on Bull Dual Grilling Grid & Plank Saver and grill on medium on Bull Grill. Grill until Brussels sprouts have begun to get color and become fork tender.
- Using your Side Kick Side Burner and heavy duty pot reduce heavy cream & garlic by half on medium heat. Stir in cheeses, taco seasoning, and mix until throughly melted.
- Spray top sirloin steak with avocado oil and toss in bowl with taco seasoning.
- Grill steak on Bull Grill to desired temperature.
- Let steak rest for 10 minutes and then thinly slice steak. Layer Brussels sprouts, queso sauce, and steak. Garnish with your choice of salsa, jalapeño, onion, tomato, bacon, or more cheese!