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
Fewpinchesspices of choice optional (ex. chili powder, cayenne, garlic powder)
Toppings (all are optional):
¼-½cupred or white onion
¼-½cupblack beans
¼-½cupcorn
¼-½cupblack olives
¼-½cupbell peppers
¼-½cupjalapeño
¼-½cupfresh tomato*see notes if using
¼cupgreen onion*see notes if using
1lime
Instructions
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.
Notes
Add fresh tomato after cooking, otherwise the chips will get soggy
Add green onion after cooking, results in a more fresh and crisp taste