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1Step 1
Preheat your gas or charcoal grill to reach a moderate heat of around 400 F.
2Step 2
For each packet of nacho goodeness, tear off a 2-foot length of heavy duty aluminum foil. Slightly pinch the sides to form a makeshift tray.
3Step 3
Pour tortilla chips across half of your foil, ensuring you leave a border for sealing later.
4Step 4
Sprinkle roughly 1/2 cup of pepper jack shreds and a 1/4 cup of cheddar over the chips.
5Step 5
Gently fold the foil to cover the layered chips, pinching the edges to seal the packet.
6Step 6
Position the foil packet on the grill rack and shut the lid, allowing it to cook for approximately 5 minutes. The cheese should melt, and the chip edges should get toasty. (Open the packet cautiously; hot steam might gush out.)
7Step 7
Open the packets carefully to avoid hot steam. Top the nachos with your favorite fixings and serve immediately with chilled Rombauer Sauvignon Blanc.
