By Traeger Kitchen
This is “nacho” ordinary plate. This heaping pile of nachos is loaded with tri-tip, chicken, and sausage, then topped with melted cheese and all the classic fixins.
4Activating this element will cause content on the page to be updated.
|1||bag tortilla chips|
|1/2 Cup||fresh salsa|
|1 Pound||kielbasa sausage, cooked and sliced|
|1 Cup||shredded cooked chicken breast|
|1 Pound||tri-tip, cooked and cubed|
|1/4 Cup||scallions, sliced|
|1 Small||jar jalapeños, sliced|
|1/4 Cup||black olives, sliced|
|1 1/2 Cup||cheddar cheese|
|1/2 Cup||Sour cream, for serving|
|1/2 Cup||guacamole, for serving|
|1/4 Cup||Cilantro, for serving|
When ready to cook, set Traeger temperature 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
On a large tray, spread out the tortilla chips evenly. First, sprinkle the salsa on chips, then the Kielbasa sausage, chicken and tri-tip. Top nachos with scallions, jalapeños, olives and lastly the cheese.
1 bag tortilla chips
1/2 Cup fresh salsa
1 Pound kielbasa sausage, cooked and sliced
1 Cup shredded cooked chicken breast
1 Pound tri-tip, cooked and cubed
1/4 Cup scallions, sliced
1 Small jar jalapeños, sliced
1/4 Cup black olives, sliced
1 1/2 Cup cheddar cheese
Place tray on the grill and bake for approximately 10 to 15 minutes, or until cheese melts and the nachos are heated through.
Serve with sour cream, guacamole and cilantro. Enjoy!
1/2 Cup Sour cream, for serving
1/2 Cup guacamole, for serving
1/4 Cup Cilantro, for serving