This has been one of those recipes that has been sitting in my post folder for a long time. It’s a good one, but getting a halfway decent picture of it has proved to be difficult. For some reason, we tend to enjoy this dish while camping at night, which means no good lighting. It’s in fact usually the worst lighting ever, but that’s life and we forget about it and enjoy the food, because that’s what it’s here for anyway.
This past weekend Chuck, Brody and I met up with our friend Pat for a little camping in VT. It was a much needed break from reality. There was a lot of fishing, puppy dog swimming, and napping. Man, it’s nice to nap, I should do it more often. I mean really why did we ever stop napping?
I’m getting off track here.
I made these awesome nachos for lunch during this restorative little trip. It was the perfect easy lunch that was surprisingly filling. I had originally planned to have these with hot dogs, but the nachos were more than enough to fill the three of us heartily until dinner time.
This recipe is pretty basic because getting too fancy when camping can be a drag. You are there to have fun, not slave over every meal right? However, you can make this same recipe just as easily at home in the oven or on a grill where the fancier toppings are more at hand.
Some notes about this recipe. I tend to prep the beans ahead of time at home and put them in a container or ziplock for camping. Again we are going for ease while we are in the woods. If you wanted to add some other veggies or meat you could also toss them in with the prepared beans. Also be very careful about putting the foil pack directly onto hot coals, the chips may burn with such direct heat. We are just looking to warm up the dish and melt the cheese here.
- Several handfuls of tortilla chips
- 1 can of beans, drained and rinsed
- ½ cup salsa of choice
- 1 cup shredded cheddar cheese
- Additional toppings of choice (olives, cilantro, avocado, etc.)
- Lay a large piece of foil out flat and top it with another piece of similar sized foil so that they make a cross.
- Spread half the tortilla chips in the center of the cross. Spread half the beans and half the salsa over the chips.
- Add the rest of the tortilla chips and top them with the rest of the beans, salsa and cheese.
- Fold the edges of the foil up to enclose the nachos in a packet. Place on a grate over a fire and cook for 5 to 10 minutes, or until the cheese becomes melted.
- Remove from heat and carefully open the foil packet.
- Top the nachos with any additional toppings and serve immediately.