Blackstone Nachos: Loaded Flat-Top Nachos
Nachos on the Blackstone use the griddle’s heat to your advantage — cook the seasoned ground beef directly on the flat-top surface, then build the nachos in a cast iron skillet or foil pan that sits on the griddle to melt the cheese. The flat top gives you a controlled, even heat under the nachos that melts the cheese without scorching the chips or leaving cold spots. Serve straight from the pan while the cheese is molten.
Prep time: 10 minutes · Cook time: 20 minutes · Serves: 4–6
Griddle temperature: 350°F (medium heat)
Ingredients
For the nachos:
- 1 bag (11–13 oz) tortilla chips
- 2 cups shredded Mexican cheese blend or Monterey Jack
- 1 lb ground beef or seasoned chicken
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- Pickled jalapeños
Toppings (added cold after cooking):
- Sour cream
- Guacamole or sliced avocado
- Pico de gallo or fresh salsa
- Fresh cilantro
- Lime wedges
Equipment:
- Cast iron skillet or disposable foil half-pan
Instructions
Step 1: Cook the protein
Preheat the griddle to medium-high (400°F). Brown ground beef on the flat top, seasoning with taco seasoning and a splash of water. Cook until liquid evaporates. Alternatively, cook and dice chicken thighs. Push to a warm zone.
Step 2: Reduce heat and prepare the pan
Lower the griddle to medium (350°F). Place a cast iron skillet or foil half-pan on the griddle surface.
Step 3: Layer the nachos
In the pan, layer: chips → cheese → meat → beans → jalapeños → green chiles → another layer of chips → remaining cheese. Double-layering ensures every chip gets some topping.
Step 4: Melt the cheese
Close the Blackstone hood if you have one, or tent the pan loosely with foil. Cook at 350°F for 5–8 minutes until the cheese is fully melted and the chips around the edges are just starting to brown.
Step 5: Add cold toppings and serve
Remove from the griddle. Add sour cream, guacamole, pico de gallo, and cilantro. Squeeze lime over the top. Serve immediately from the pan.
Tips
Use a pan, not the griddle surface directly. Chips directly on the flat top burn. The pan or skillet elevates the nachos and controls the heat underneath them.
Medium heat only. 350°F melts the cheese without scorching the bottom chips. Higher heat burns the chips before the cheese melts all the way through.
Double layer. Single-layer nachos mean some chips come out dry and toppping-free. Alternate chip layers with toppings so everything is covered.
Add fresh toppings after. Sour cream, guacamole, and fresh salsa go on cold after the pan comes off the heat — they’d melt or wilt if added before.
Serve immediately. Nachos deteriorate fast as the steam from the toppings softens the chips. Have everyone ready before the pan comes off the griddle.
More flat-top recipes: Blackstone Mexican Recipes · Blackstone Side Dishes · Blackstone Lunch Ideas
Frequently Asked Questions
What temperature do you cook nachos on a Blackstone griddle?
350°F — medium heat. The chips sit in a cast iron skillet or foil pan on the griddle surface. Medium heat melts the cheese without burning the bottom chips before the top layer melts.
Do you put nachos directly on the Blackstone?
No — chips placed directly on the flat top surface burn immediately. Use a cast iron skillet, foil half-pan, or a sheet of heavy-duty foil to hold the nachos and control the heat underneath them.
How do you melt cheese on nachos without an oven?
On the Blackstone, place the nachos in a cast iron skillet or foil pan on the griddle at medium heat. Cover with the hood or tent with foil — the trapped heat melts the top layer of cheese without requiring an oven.
Can you make nachos for a crowd on a Blackstone?
Yes — a disposable foil half-pan fits a full bag of tortilla chips and serves 4–6 easily. For a larger crowd, use two pans side by side on the griddle surface.