Smash and crush the garlic and mix it with the sour cream. Set aside and allow the flavours to combine.
Turn the rear burner of your grill on to high, and allow the grill to preheat to 500°F.
Dice and mince the peppers and onions. Grate the cheeses you want to use.
Lay a single layer of tortilla chips on a baking sheet. (You can cover it with tinfoil for easy cleanup) Sprinkle ½ to ⅓ of the peppers and onions over the layer of nachos.
Dribble some of the sour cream mixture over the nachos and then sprinkle with ½ to ⅓ of the cheese over them.
Bake on the grill for 2 to 3 minutes, or until the cheese is melted.
Carefully remove the pan from the grill and repeat the process until you have used up all of the ingredients. Make sure that you switch sides on the pan, so the side that was facing the rear burner faces out on the next layer. Depending on the chips you get, you can get up to three layers of nachos.
Pour the salsa into a microwave safe dish and heat until it is to your liking.
Serve immediately with salsa on the side and enjoy with napkins!