Nachos are the perfect campfire finger food and inspire infinite variations. Making them in a cast iron pan means that the bottom and edges of your chips take on that perfect crispy char. Pile on your favorite cheese blend — especially after a day of hiking and backpacking! Want it to be the main meal? Add your favorite protein, such as pre-cooked ground beef, seasoned taco meat or shredded chicken.
Serves 4 as an appetizer.
- Cast iron skillet
- Aluminum foil
- 1 Tbsp. oil
- 8 oz. bag of tortilla chips
- 2 cup Mexican blend shredded cheese
- ½ cup sliced black olives (optional)
- ½ cup sliced green onions (optional)
- ½ cup diced tomatoes
- 2 jalapeños, sliced and seeds removed
- Additional toppings of your choice, such as 1 can drained black beans, ½ cup diced red peppers, ½ cup diced red onions, 1 large cubed avocado.
- Fresh cilantro, chopped, for garnish
- Salsa, sour cream and guacamole, for serving
- Lightly oil the bottom of the skillet, to prevent nachos from sticking. Evenly layer bottom of skillet with 1/3 of tortilla chips.
- Add 1/3 of cheese, ½ of olives, ½ of green onions, and ½ of tomatoes on top of the chips.
- Make another layer with another 1/3 of tortilla chips and 1/3 of cheese.
- Make the top layer with the remaining chips, cheese, olives, onions, and tomatoes. Add jalapeño and other toppings of your choice.
- Cover skillet with lid or loosely with aluminum foil.
- Place on fire or grill on medium heat and cook until cheese has melted, about 10 to 15 minutes.
- Garnish with cilantro.
Variation: Make ‘em meaty! Load up your nachos with pre-cooked ground beef, seasoned taco meat, or shredded chicken and beans right before adding final toppings. Cook for 10-15 minutes until all ingredients are warmed through.
Photo by: TheCrimsonMonkey