Campfire Nachos

Campfire Nachos

5 from 1 vote
Nachos cooked over the campfire get a nice extra crisp – some even get slightly charred on the edges – which adds a delicious, naturally smoked flavour. They can also be made on the grill. 
COOKING METHOD: Campfire, Grill
Course Main Course, Snack
Servings 6
Prep Time 10 minutes
Cook Time 10 minutes


  • 1 can opener (optional)



  • 1 bag tortilla chips
  • 2 cups cheddar or mozzarella cheese, shredded
  • Few pinches spices of choice optional (ex. chili powder, cayenne, garlic powder)

Toppings (all are optional):

  • ¼-½ cup red or white onion
  • ¼-½ cup black beans
  • ¼-½ cup corn
  • ¼-½ cup black olives
  • ¼-½ cup bell peppers
  • ¼-½ cup jalapeño
  • ¼-½ cup fresh tomato *see notes if using
  • ¼ cup green onion *see notes if using
  • 1 lime


  • 1. Chop or dice all toppings; drain beans.
  • 2. Shred cheese.
  • 3. Disperse half of nacho chips on a sheet of foil or cast iron pan, sprinkle with spices (if desired).
  • 4. Disperse all toppings over chips (except tomato, green onion or lime). 
  • 5. Cover with second half of chips and repeat toppings. 
  • 6. Cook over the fire or grill on medium heat. Place on outskirts of the fire (leave space above chips if covering with foil), or place on top of a broiler. Cook until cheese is melted and chip edges are slightly browned.
  • 7. Sprinkle with fresh chopped tomato and green onion (if desired) and finish with fresh squeezed lime juice.



Serving: 1gCalories: 426kcalCarbohydrates: 28gProtein: 14gFat: 28gSaturated Fat: 9gCholesterol: 39mgSodium: 425mgFiber: 5gSugar: 3g
Keywords: campfire cooking

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