Nachos are a family favorite. They’re simple, delicious, filling, and can be piled high with nutritious toppings if you’re so inclined. You might not think that creating nachos over a campfire is possible or even worthwhile, but we’re here to tell you otherwise. Campfire nachos are fun! It’s a great way to make use of the dutch oven and teach kids the finer art of cooking over an open flame.
This dish is vegetarian, however, if you want to include a protein on your nachos try grilling chicken on your grill or cooking chicken skewers over an open flame. You’ll love the charbroiled taste and juicy chicken on top of crunchy nachos.
1 tablespoon neutral flavored oil
½ lb tortilla chips
1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans, drained
1 large avocado, cubed
4-5 green onions, sliced
handful of fresh cilantro, chopped
1 small lime, cut into wedges
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking. Use something like corn or canola oil as those can tolerate higher cooking temperatures. Do not use olive oil.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
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