Grilled S'mores Nachos

How to Make Grilled S'mores Nachos

1. 1

   Step 1: Make cinnamon-sugar chips

   Active 10 min

   Preheat the grill to medium (about 350–375°F / 175–190°C). Stack the large flour tortillas and cut each into 6–8 wedges to make chips; you should have roughly 40–64 chips. Melt the unsalted butter (or coconut oil) in a small bowl, mix the granulated sugar with the ground cinnamon in a separate bowl, then brush both sides of each tortilla wedge with the melted unsalted butter (or coconut oil) and toss briefly in the granulated sugar and ground cinnamon to coat.

   For this step

   • 8 countlarge flour tortillas
   • 3 tbspunsalted butter (or coconut oil for vegan)
   • 3 tbspgranulated sugar
   • 1 tspground cinnamon
   
2. 2

   Step 2: Assemble nachos on foil or pan

   Active 5 min

   Arrange a single layer of the cinnamon-sugar chips on a large sheet of heavy-duty foil or a grill-safe cast-iron griddle, slightly overlapping to form a round or rectangular 'nacho' pile. Evenly sprinkle the chopped semisweet chocolate bars over the chips, then scatter the mini marshmallows on top so they’re distributed across the surface.

   For this step

   • 10 ozsemisweet chocolate bars, chopped
   • 2 cupsmini marshmallows
   
3. 3

   Step 3: Grill until gooey

   Active 2 min · Passive 8 min

   Carefully transfer the foil or griddle to the preheated grill and close the lid; grill for about 6–8 minutes, checking after 4 minutes. Watch for the mini marshmallows to puff and the semisweet chocolate bars to soften — they’re done when the chocolate is glossy and the marshmallows are golden at the edges and gooey in the middle.
   
4. 4

   Step 4: Finish and serve

   Active 2 min

   Remove from the grill with oven mitts and let the nachos rest on the foil or pan for 1–2 minutes so the chocolate settles slightly. Top with the strawberries (optional) and serve straight from the foil or slide onto a platter for easy sharing.

   For this step

   • 1 cupstrawberries (optional), hulled and halved
   

1. Preheat the grill to medium (about 350–375°F / 175–190°C). Stack the large flour tortillas and cut each into 6–8 wedges to make chips; you should have roughly 40–64 chips. Melt the unsalted butter (or coconut oil) in a small bowl, mix the granulated sugar with the ground cinnamon in a separate bowl, then brush both sides of each tortilla wedge with the melted unsalted butter (or coconut oil) and toss briefly in the granulated sugar and ground cinnamon to coat.
2. Arrange a single layer of the cinnamon-sugar chips on a large sheet of heavy-duty foil or a grill-safe cast-iron griddle, slightly overlapping to form a round or rectangular 'nacho' pile. Evenly sprinkle the chopped semisweet chocolate bars over the chips, then scatter the mini marshmallows on top so they’re distributed across the surface.
3. Carefully transfer the foil or griddle to the preheated grill and close the lid; grill for about 6–8 minutes, checking after 4 minutes. Watch for the mini marshmallows to puff and the semisweet chocolate bars to soften — they’re done when the chocolate is glossy and the marshmallows are golden at the edges and gooey in the middle.
4. Remove from the grill with oven mitts and let the nachos rest on the foil or pan for 1–2 minutes so the chocolate settles slightly. Top with the strawberries (optional) and serve straight from the foil or slide onto a platter for easy sharing.