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
- 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.
- Add fresh tomato after cooking, otherwise the chips will get soggy
- Add green onion after cooking, results in a more fresh and crisp taste
- Check out our post How to Gauge the Temperature of a Campfire for Cooking
Serving: 1gCalories: 426kcalCarbohydrates: 28gProtein: 14gFat: 28gSaturated Fat: 9gCholesterol: 39mgSodium: 425mgFiber: 5gSugar: 3g
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.