Campfire Nachos

INGREDIENTS

Main ingredients:

• Corn tortilla chips

• Small bag of shredded Mexican cheese blend

• ½ red onion

• 1 (2.25oz) can of sliced black olives

• Sliced pickled jalapeños (to your own taste)

Suggested toppings: avocado, sour cream, cilantro, diced tomatoes, or any of your favorite nacho toppings!

INSTRUCTIONS

This method is tested and proven. We’ve tried making campfire nachos in cast iron frying pans, aluminum foil packets, and aluminum pie tins. The pie tins worked by far the best! The chips on the bottom don’t burn or get soggy this way. Any kind of aluminum tin will work whether you are cooking for a crew or would like individual portions. Clean up is easy too!

1) In two aluminum pie tins place a single layer of tortilla chips, then top each layer with cheese. Repeat by placing a second layer of chips followed by cheese.

2) Sprinkle each pie tin with red onion, jalapenos, and black olives.

3) Cover each pie tin with aluminum foil and place over a roaring fire. Monitor closely based on how hot your fire is burning. These generally take 10-20 minutes to cook over a grate on the fire.

4) Remove from heat and serve with your favorite nacho toppings!