Whether served as an appetizer or entrée, these foil packet grilled nachos are so simple to make and a guaranteed crowd pleaser!
Just round up your favorite ingredients, seal them up in a foil packet, and grill over the campfire for a few minutes. The whole process takes less than 15 minutes, and cleanup is a cinch!
Grilled nachos
Make 2 packets
vegetarian, camping
Time to prepare: 15 minutes
Ingredients
- 4 oz tortilla chips
- 1½ cups shredded Mexican cheese blend
- Toppings of your choosing:
- Black beans
- Pico de gallo (or other salsa)
- Sliced black olives
- Avocado (or prepared guacamole)
- Cilantro
- Green onions
- Hot sauce
- Sour cream
Directions
Get your campfire started or preheat your propane grill.
Lay down one sheet of aluminum foil about 18 inches long. Place a piece of parchment paper roughly the same size down on top of that.
Create a mound of chips in the middle, leaving about a 2” perimeter from the edge of the foil. Add your cheese to cover the chips. Next, add any of your toppings you want to be warmed up, such as beans, salsa, olives, green onions, etc.
Place a second sheet of parchment paper on top, then a second sheet of aluminum foil on top of that. Crimp the two aluminum foil pieces together around the edges to create a tight seal.
Place the foil packet over indirect medium heat either over your campfire or propane grill for 8-10 minutes. You do not need to flip it.
Remove from the heat and carefully unseal the top sheet of foil* and parchment paper. You can now add any remaining toppings, such as avocado, cilantro, sour cream, hot sauces, etc.
Enjoy!
*If you remove the aluminum foil carefully it can be reused multiple times during a camping trip before being recycled.
FRESH OFF THE GRID
Eddie Bauer Field Experts
Michael van Vliet and Megan McDuffie are the husband-wife team behind the camp cooking blog Fresh Off The Grid (@freshoffthegrid). They launched their website to share their recipes, skill guides, and other outdoor resources.
