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Red Cedar Grilling Plank, soaked according to package instructions
(approx 8 cups/2 L) Multigrain with Flax Tortilla Chips
diced Sweet Bell Peppers (any mix of colours)
sliced green onion
pitted, sliced black olives
Finely Shredded Tex-Mex Cheese Blend
Lightly dry soaked plank with a kitchen towel and preheat grill to medium-high.
Put down a layer of chips to cover the plank. Sprinkle with a third of the peppers, onions, olives and cheese. Repeat to create approx. 3 layers of chips and toppings.
Place the plank on the grill and close the lid. Cook for 5 to 7 min. or until the cheese is melted. Carefully remove from the grill, and serve nachos right from the plank.
Per serving (1/8 of the recipe)