1 (18) ounce bag thick tortilla chips, high quality
2 cups nacho cheese sauce
1 ½ cups refried beans, thinned out with water
¾ cup black beans, from a can, drained and rinsed
½ cup diced green chilis, fire roasted
2 cups cheddar cheese, shredded
¼ cup cilantro, minced
2 cups pico de gallo salsa
1 cup black olives, sliced
¼ cup cojita cheese, finely crumbled
2 large radishes, thinly sliced for garnish
1 cup sour cream, divided in half. ½ cup for squeeze bottle, ½ cup served in a bowl
2 cups guacamole, served in a bowl
Instructions
On a 9 x 12 inch sheet pan, layer half the tortilla chips.
Add ½ of the cheese sauce and half of the refried beans.
Next sprinkle half of the black beans, half the diced green chilis, half the sliced black olives, and finish with half the shredded cheese.
Layer the remainder of the chips on top of the first layer of nachos and repeat steps 1-3.
Once the chicken skewers are done, add the nachos to the pizza oven for 10 minutes. The pizza oven at this point should be around 350 degrees.
To serve, add the pico de gallo salsa, sprinkle the cojita cheese, garnish with the sliced radishes and minced cilantro.
Serve along with the tequila lime chicken skewers, sour cream and guacamole and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/fully-loaded-nachos-with-tequila-lime-skewers/