Last year, I told my husband (then-fiance) I was planning to make nachos during our camping trip, and he looked at me like I was crazy. Fast-forward several months to my bridal shower, and the “can she guess his answers” game my bridesmaids planned, and I learn he has dubbed the campfire nachos the best thing I ever made him.
Campfire nachos are now a regular on our camping trips.
Other recipes abound on the interwebs, but here’s my tried-and-true take, which is designed for convenient cooking on the go.
Sara’s Campfire Nachos
- 1 bag of tortilla chips
- 2 packages of Foster Farms Southwestern Chicken Strips
- 1 bag of shredded Mexican-style cheese
- 1 bundle of green onions
- 1 can of Rotelle diced tomatoes with chiles (or your choice of salsa)
- Sour cream
You’ll also want to bring a throw-away metal baking pan & heavy-duty tin foil.
Before leaving the house, dice the green onions and finely chop the chicken. Bag each ingredient separately.
At your campsite: Assemble the nachos in layers in the metal baking pan. Start with an even layer of chips, sprinkle liberally with shredded cheese, then add chicken, onions, and salsa. Repeat until all ingredients have been used.
Cover with tin foil and place on the rack of your campfire, over hot embers. (You do not want flames licking the tin.) Cook until cheese is melty and nachos are warmed through.
Serve with sour cream.