Grilled Jackfruit Nachos
These loaded meatless nachos are packed with flavor and easy to grill! Young, unripe jackfruit is available fresh or canned in a brine. If using fresh jackfruit, make sure it is green and unripe. Cut the jackfruit into quarters, then cut each quarter into 2-inch slices. Boil until tender, about 25 minutes. Remove outer rind and the seeds, then prepare recipe using 4 cups of jackfruit as instructed.
COMBINE jackfruit, 1 cup of barbecue sauce and water in a large saucepan. Stir thoroughly to combine. Simmer over medium heat, covered, stirring occasionally, until liquid has reduced, about 40 to 45 minutes. Remove from heat and stir in remaining 1/2 cup of barbecue sauce. Using two forks, pull apart the jackfruit into shreds. Set aside.
PREHEAT grill to 400 °F. Place a 12-by-18-inch sheet of Reynolds Wrap® Non-Stick Foil on your work surface with non-stick (dull) side toward food. Spread corn chips on top, leaving a 2-inch border around the edge of the foil. Cover chips with shredded jackfruit, then top with cheese, black beans, tomatoes, sweet corn, red onion and jalapeños.
PLACE a second 12-by-18-inch sheet of foil on top with non-stick (dull) side toward food. Double fold the sides and each end to seal packet, leaving room for heat circulation inside. Transfer to grill and cook over indirect heat for 20 to 25 minutes.
REMOVE from grill. Open packets carefully by cutting along top with a sharp knife, allowing steam to escape, then open top of foil packet. Garnish with sour cream and cilantro before serving.