Grilled Nachos

Recipe created by Jenn's Food Journey

1/4 lb Mexican pork chorizo
1 jalapeno, sliced
6 cherry tomatoes, diced
1/4 cup (or more if you have it) cheddar cheese condensed soup
1 Tablespoon milk
1 1/2 - 2 cups shredded habanero cheddar cheese (or regular cheddar)
Tortilla chips (I used enough to cover a 10 x 14-inch grill tray)
Sour cream and guacamole (optional)

Preheat your grill to 400 degrees.  Line a 10 x 14-inch grill tray with aluminum foil.  Cover with one layer of tortilla chips.

In a small microwaveable bowl, add the cheddar cheese soup and the milk.  Heat until warm and pourable.  Cover and set aside.

Place a small amount of oil in a small cast iron skillet.  Add the chorizo and cook directly over the fire for about 4 minutes, stirring occasionally, or until cooked through.  Remove chorizo from skillet and let drain on a plate lined with a paper towel.  To the same skillet, add the jalapeno and let cook for about 2-3 minutes, or just until softened, stirring occasionally.  Remove from heat.

Sprinkle half of the shredded cheese over the tortilla chips, the pour the cheddar cheese over it all.  Sprinkle with the cooked chorizo, than the diced tomato, than the jalapenos.  Top with remaining shredded cheese.

Place tray on grill grates and turn off the fire directly under it.  If you are using a charcoal grill, move the charcoal to one side of the grill. Cover the lid and let grill about 5-10 minutes or until the cheese is melted.  Top with sour cream and guacamole if desired.  Enjoy!

***To Bake:  Preheat the oven to 350 degrees.  Follow all other directs but cook on stove top in non-stick skillet.  Build as instructed.  Bake for 5-10 minutes or until cheese is melted.***