Grilled Sweet Potato Nachos

These hearty nachos are the ultimate party snack. Each cheesy bite will have your pals going back for more. Trying to burn down the house? Go crazy with extra jalapenos!

  • Serves 10 to 12 people
  • 15 mins prep, 12 mins cook 27 mins total


  • 2 tbsp oil
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp lime zest
  • 1 medium sweet potato, peeled and sliced into ½-inch slices
  • 2 ears corn, husks and silks removed
  • ½ tsp each salt and freshly ground pepper
  • 1 bag (425 g) Que Pasa Carnival Tortilla Chips
  • 2 cups shredded Jalapeno Monterey Jack or Monterey Jack cheese
  • ½ cup canned black beans, drained and rinsed
  • 3 jalapenos, seeded and finely chopped
  • 2 green onions, chopped
  • Lime wedges
  • Guacamole
  • Que Pasa Salsa


  1. Preheat grill to medium-high heat; grease grate well. Stir oil with garlic, chili powder, cumin and lime zest. Brush corn with some of the oil mixture. Toss remaining mixture with sweet potatoes. Season corn and sweet potatoes all over with salt and pepper.
  2. Grill corn, turning occasionally, for 10 to 12 minutes or until well-marked and tender. Grill sweet potatoes for 10 to 15 minutes or until well marked and tender.
  3. Cut kernels from corn and finely dice sweet potatoes.
  4. Preheat broiler to high. Arrange tortillas in layers with corn, sweet potatoes, cheese, and black beans on a pizza pan.
  5. Broil until cheese is melted.
  6. Garnish with jalapenos and green onions. Serve with lime wedges, guacamole, and salsa.

Tip: Substitute green peppers for the jalapenos, if desired.