Description
A sweet and savory twist on classic nachos, featuring smoky grilled pineapple, salty Cotija cheese, crispy tortilla chips, and a spicy Tajin hot honey drizzle finished with fresh lime zest.
Ingredients
Scale
For the Crust:
- 1 large fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon olive oil
- 1 large bag of sturdy tortilla chips (about 10 oz)
- 1½ cups Cotija cheese, crumbled
- 1 cup black beans, rinsed and drained
- 1 jalapeño, thinly sliced (optional)
- ¼ cup fresh cilantro, chopped
- 1 lime, zested and juiced
- ¼ cup honey
- 1 tablespoon Tajin seasoning
- 1 teaspoon chili powder (optional)
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat a grill or grill pan to medium-high heat. Brush pineapple rings with olive oil and grill for 3-4 minutes per side until charred and caramelized. Remove and let cool slightly, then chop into bite-sized pieces.
- In a small saucepan over low heat, combine honey, Tajin seasoning, and lime juice. Stir until warm and well combined, then remove from heat.
- Spread tortilla chips in an even layer on a large serving platter or cast iron skillet. Top with black beans, grilled pineapple pieces, and sliced jalapeño (if using).
- Sprinkle Cotija cheese generously over the nachos. Drizzle the Tajin hot honey sauce evenly over the top.
- Finish with fresh lime zest and chopped cilantro. Serve immediately for best texture.
Notes
You can customize the seasonings to taste.