Steak & Shrimp Nachos

Instructions

• Step 1: Burning the recteq Mesquite Pellets, set the X-Fire Pro to 350°F on Grill Mode.
• Step 2: Roast the jalapeños, bell pepper, onion, limes, and black olives on the grill. Flip and rotate until nicely charred, then transfer them all to a cutting board and chop, slice, or dice them up.
• Step 3: Season the fajitas with a coat each of Chef John’s Soul Powder and Ray’s Loco Gringo Rub. Switch the X-Fire Pro to Smoke Mode at 250°F and lay the fajitas on the grill.
• Step 4: Get the shrimp onto skewers, give them a pass of Chef Greg’s Four Letter Rub, then lay them on the grill as well.
• Step 5: Place a saucepan on the grill, add the butter and a few shakes of Ray’s Loco Gringo Rub. When the butter is melted down, use it to baste the shrimp as they cook.
• Step 6: After 20 minutes, switch the X-Fire Pro into Grill Mode. Flip the shrimp and fajitas about every minute until they are nicely charred on both sides, about 15 minutes, then remove them all from the grill. Slice the fajitas into strips of your preferred size.
• Step 7: Lay down your chips in a sheet pan, then top with the American cheese, Monterey Jack cheese, olives, bell pepper, onion, and jalapeños. Place the sheet pan on the grill for a few minutes to melt the cheese, then drizzle on the crema, and finish by laying the fajitas and shrimp on top.