Lightning Chips (Doritos), as the Piersol boys call them, are a highlight to these skillet nachos. The nachos are full of flavor, and loaded with fresh and yummy toppings. My personal and favorite addition to the nachos are the grilled avocados and grilled jalapeno. The nice touch of fire the Barrel gives them, is a win.
1 Bag of Nacho Cheese Doritos
1 lb. Elk Burger (can use ground venison or beef), browned
3 Avocados, halved and sliced lengthwise, grilled
1 Romaine Head, chopped
2 Jalapeno, grilled and sliced
1 cup Pepper Jack Cheese, grated
1 cup Sharp Cheddar, grated
1 cup Mozzarella, grated
1 cup Sour Cream
¼ cup Cholula
6 oz. Tomato Paste
1 tsp Coriander
1-½ tsp Chili Seasoning
1 tsp Cumin
¼ cup Yellow Onion, finely chopped
5 garlic cloves, minced (2 for Elk Seasoning, 3 for Pico de Gallo)
1 tsp Oregano
4 Roma Tomatoes, diced
1 Bunch of Cilantro
1 Red Onion, diced
2 Limes, juiced
½ tsp salt
¼ tsp Garlic Powder
Cholula Sour Cream:
In a bowl, mix the sour cream and the Cholula together until well combined and set aside.
Elk Burger and Seasoning:
On the Barrel, build a nice coal base with the coal pan on the 3rd notch.
In a pan, on the grill, brown the elk burger.
Once the Elk burger is browned, add the tomato paste, coriander, chili seasoning, cumin, ¼ cup yellow onion, 2 minced garlic cloves and oregano and mix until well combined.
Pico de Gallo:
In a mixing bowl, add the diced tomatoes, cilantro, diced red onion, 3 minced garlic cloves, 1 jalapeno, juice of 2 limes, salt and garlic powder and mix well. Taste and adjust if needed. Set aside.
Building the Lightning Nachos:
In a 10”-12” Cast iron skillet, place a thin layer of Doritos on the bottom, then continue with a thin layer of seasoned elk, and a layer of mixed cheeses.
Continue layering, finishing off the top with a layer of meat and cheese.
Cover with foil or with a cast iron lid if available.
With the coal pan still on the 3rd notch, place the cast iron skillet on the grill grate. Lower the lid and let bake.
Check it every few minutes, to ensure it is not burning on the bottom of the cast iron skillet. If it is, lower the coal pan, and continue to bake through, with the lid down. Once the cheese has melted on the top, remove from the grill.
For the Topping:
Place the Pico de Gallo, grilled and sliced jalapeno, spicy sour cream and grilled avocados on the top, however you would like it.