Smokey Three Cheese Nachos

A quick and easy BBQ dish which is great to share with a group of friends. The rich smokey flavour works so well with the sweet and soft taste of these three cheeses.

So basically you can do this with your own favourite nacho recipe. But if you need a handle, use mine.

Serves 4 (as a side dish)

• 180gr Nachos
• 1 Shallot
• 1 Tomato
• 120gr Young Gouda Cheese (30+)
• 100gr Parmazan Cheese
• 2 slices of cheddar
• 1 Green Chilli
• Sweet Chilli Sauce
• Paprika powder

Shred the cheese and cut the union & tomato in to small pieces. It helps to first gut the tomato. This removes most of the flavourless moist and helps to keep the nachos crispy.

Time to start putting things together. One thing I always do is layering, to ensure the cheese gets everywhere. I Typically build a small bowl like this in 3 layers.

Depending on the size of your BBQ you could also use a wider tray, this will increase the smokeyness of the dish.

So lets start cooking!

Preheat the BBQ to around 120 degrees (Celsius) and soak your favourite smoking wood in water for at least 30 minutes.

Soaking the wood won't enhance the smokeyness or anything, but it will prevent the wood from catching on fire and producing a burned flavour. To further prevent this; create a small tray out of aluminium foil to place the wood in.

Heat the nachos indirect and close the lid on the BBQ. Let it cook for around 25 minutes and remember: if you're looking it ain't cooking!