I love Mexican food…especially when it comes off the grill. Julie and I like to set up a Mexican bar with as many toppings as we can think of. I grilled up some chorizo, flank steak, chicken breasts, bell peppers, onion, and corn on the cob.
The toppings include black olives, jalepenos, green chili peppers, chipotle and adobo sauce, sprinkle cheese, guacamole, salsa, sour cream, nacho cheese, grilled corn, peppers, and onions.
To make the quesadillas, sprinkle some cheese on one side of the tortilla, add your toppings, then top it off with more cheese. Fold it over and put it on the grill. Your grill needs to be around 300 degrees.
Use a grill pan to make your nachos. Pile your favorite toppings over your chips and put it on the grill until the cheese is melted.