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Irresistible Campfire Nachos in Foil

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A quick and easy recipe for campfire nachos cooked in foil, perfect for outdoor feasts with melty cheese, spicy jalapeños, and hearty beans. Ideal for camping, tailgating, or backyard bonfires.

Ingredients

  • Tortilla chips (sturdy, thick-cut)
  • Shredded cheese (sharp cheddar and Monterey Jack blend)
  • Canned black beans, rinsed and drained
  • Jalapeños, fresh or pickled, sliced thin
  • Diced tomatoes, fresh or canned
  • Green onions, sliced thin
  • Cooked ground beef or turkey (optional)
  • Olive oil or cooking spray
  • Smoked paprika, cumin, and chili powder (pinch each)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)
  • Sour cream or guacamole (optional, for topping)

Instructions

  1. Prep your toppings: Dice tomatoes, slice jalapeños and green onions, rinse and drain black beans, and cook ground meat if using (about 10 minutes).
  2. Prepare foil packets: Tear off large sheets of heavy-duty aluminum foil, about 12 inches square for individual portions or larger for groups.
  3. Layer the nachos: Place a single layer of tortilla chips on the foil. Sprinkle black beans and diced tomatoes over the chips. Add cooked ground meat if using, then scatter jalapeños and green onions on top.
  4. Add cheese and spices: Generously sprinkle shredded cheese over the layers, covering most toppings. Sprinkle smoked paprika, chili powder, and cumin.
  5. Seal the packets: Drizzle a little olive oil or spray lightly to prevent sticking. Fold foil tightly to create a sealed packet, leaving room inside for steam circulation.
  6. Cook over campfire or grill: Place foil packets on hot coals or grill rack. Cook for 10-15 minutes, turning halfway through, until cheese is melted and chips at edges are toasted.
  7. Carefully remove and garnish: Use tongs and gloves to remove packets. Open carefully to avoid steam burns. Top with fresh cilantro, a squeeze of lime, and optional sour cream or guacamole.
  8. Serve immediately: Enjoy warm and gooey right out of the foil.

Notes

Use heavy-duty foil and double wrap for sturdiness and to prevent leaks. Avoid overcrowding packets to prevent soggy chips. Rotate packets occasionally for even cooking. For extra crispy chips, add a second layer of cheese on top before sealing. Can be baked in a conventional oven at 375°F for about 12 minutes wrapped in foil.

Nutrition

Keywords: campfire nachos, foil nachos, outdoor recipe, camping food, easy nachos, cheesy nachos, quick snack

Find it online: https://blairrecipes.com/irresistible-campfire-nachos-in-foil-easy-recipe-for-outdoor-feasts/