Bulls Eye Grilled Fish Nachos Recipes

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

BULL'S-EYE GRILLED FISH NACHOS

Steps:

• Heat greased grill to medium heat.
• Brush fish with 2 Tbsp. barbecue sauce. Place fish on grill grate; cover with lid. Grill 3 to 4 min. on each side or until fish flakes easily with fork. Cut fish into bite-size pieces.
• Spread tortilla chips onto large platter. Top with fish, beans and cheese. Drizzle with remaining barbecue sauce; top with spoonfuls of sour cream. Sprinkle with cilantro.

SEAFOOD NACHOS

Steps:

• Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.