Grilled Veggie Nachos with Queso

Directions

1. Prepare outdoor grill for direct grilling over medium heat.
2. Wash hands with soap and water.
3. Rinse fresh produce under running water to prior to prepping.
4. Stack 2 (20 x 15-inch) sheets nonstick aluminum foil; crimp edges to form a "boat." Spread tortilla chips in foil boat; top with pepper, onion, beans and corn. Drizzle nachos with dip and carefully transfer to hot grill rack; cover and cook 8 minutes or until heated through.
5. Serve nachos topped with avocado, pico de gallo, sour cream, jalapenos and cilantro. Makes about 10 cups.
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