Nachos are great for summer entertaining.  Take a look at this cedar-planked nacho recipe from Michael Bonacini.

Ingredients:

1 bag of good quality organic nacho chips (baked)

1 jar of favourite salsa (sweet, mild or spicy)

½ avocado diced

1 large ripe tomato diced

1 green onion sliced

½ cup canned black beans

½ cup chopped coriander

1 ½ cups grated cheddar cheese

2 grilled chicken breasts thinly shredded

½ cup sour cream

½ cup Smokey barbeque sauce

Method:

1. Take a large piece of un-treated cedar approximately, 15 inches by 8 inches, and then soak in water for 20-30 minutes.
2. Next, take the sheared chicken toss into a stainless steel bowl and add barbeque sauce.
3. Cut a piece of parchment paper 1 inch smaller of the cedar plank and place the parchment paper on top of the wet plank then place a layer of nacho chips on top.
4. Sprinkle with each garnish item on top of the chips, the avocado, tomato, onion, black beans, chicken, sprinkling little cheese throughout.
5. Add another layer of chips and repeat two layers.
6. Finally top with the remainder of grated cheese and place in the pre-heated barbeque with the lid down and allow the barbeque to work its magic, (about 5-7 min).
7. Next, once you see the cheese start to melt and ingredients are piping hot remove from the barbeque and add dollops of sour cream and sprinkle with coriander.
8. Now, it is ready to serve with your favourite ice cold beer!

Courtesy Michael Bonacini