Campfire Grilled Nachos

Why You’ll Love This Recipe

Campfire Grilled Nachos combine the best elements of a cheesy, crispy nacho dish with the smoky flavor of outdoor grilling. The cheese melts beautifully over the chips, while the toppings add a burst of flavor. Plus, it’s an easy and fun dish to make—everything is cooked in one pan or foil packet, and you can customize the toppings to suit your taste. Whether you enjoy classic nacho toppings or want to get creative, these nachos are sure to be a hit!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the nachos:

• 1 bag of tortilla chips (about 8-10 oz)

• 2 cups shredded cheddar cheese (or your favorite cheese)

• 1 cup cooked ground beef or chicken (optional)

• 1/2 cup black beans, drained and rinsed (optional)

• 1/2 cup corn kernels (fresh, frozen, or canned)

• 1/4 cup diced red onion (optional)

• 1/4 cup sliced jalapeños (optional for extra heat)

• 1/4 cup chopped cilantro (optional)

Toppings (optional):

• Sour cream

• Guacamole

• Salsa

• Sliced avocado

• Chopped tomatoes

• Lime wedges

Directions

Prepare the grill or campfire:

1. Preheat the grill or campfire: If you’re using a grill, preheat it to medium heat. For a campfire, make sure you have a steady bed of hot coals to cook on. You can also use a cast-iron skillet or a grill-safe pan for cooking the nachos.

Assemble the nachos:

2. Layer the tortilla chips: Spread a layer of tortilla chips in a cast-iron skillet or a foil pan. If you’re using foil, create a bowl-like shape with heavy-duty aluminum foil.

3. Add the toppings: Sprinkle a layer of cheese over the chips. Add your choice of meat (ground beef, chicken, or even vegetarian options), black beans, corn, red onion, and jalapeños. You can also add any other toppings you like, such as olives or peppers.

4. Layer again: Add another layer of tortilla chips, followed by more cheese and toppings. You can continue layering until you’ve used all your ingredients, but make sure there’s enough cheese on top to melt beautifully.

Cook the nachos:

5. Grill the nachos: Place the pan on the grill or over the campfire (on a grate or directly on the coals, depending on your setup). Cover with a lid or a piece of aluminum foil. Grill for about 5-10 minutes, checking frequently to ensure the cheese is melting and the chips are getting crispy. Keep an eye on them to avoid burning.

6. Alternatively, use a foil packet: If you prefer using foil, create a pouch by folding the edges of the foil over the nacho mixture. Place the foil packet directly on the grill or campfire coals for 5-10 minutes, shaking it gently halfway through to ensure even cooking.

Finish and serve:

7. Top with fresh ingredients: Once the nachos are done, remove the pan from the heat. Top with fresh cilantro, sour cream, guacamole, salsa, avocado, or any other toppings you prefer.

8. Serve and enjoy: Serve the nachos immediately while they’re hot and gooey. Garnish with lime wedges for an added zesty touch!

Servings and timing

This recipe serves 4-6 people as a snack or appetizer. Prep time is about 10 minutes, with a cook time of 10-15 minutes, depending on your heat source. This makes it a quick and easy dish for outdoor gatherings.

Variations

• Vegetarian nachos: Skip the meat and load up on extra vegetables like grilled peppers, onions, zucchini, or mushrooms.

• Spicy nachos: Add extra jalapeños, hot sauce, or even diced chili peppers to the nacho mix for an added kick.

• BBQ nachos: Instead of traditional cheese, top with BBQ sauce and shredded rotisserie chicken for a smoky twist.

• Cheese variations: Mix different types of cheese like mozzarella, Monterey Jack, or pepper jack for extra flavor and meltiness.

Storage/reheating

These nachos are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days, but the texture of the chips may change. To reheat, place the nachos under a broiler for a few minutes to melt the cheese again and crisp up the chips.

FAQs

1. Can I make these nachos ahead of time?

You can prep the toppings ahead of time and store them in separate containers. When you’re ready to cook, simply layer the nachos and grill them.

2. Can I use a stovetop instead of a grill?

Yes, you can use a stovetop if you don’t have access to a grill or campfire. Just use a cast-iron skillet on medium heat, and cover the skillet with a lid or foil to help the cheese melt.

3. Can I make the nachos spicier?

Yes! Add extra jalapeños, chili powder, or a drizzle of hot sauce to the nachos before cooking for a spicier kick.

4. Can I use store-bought guacamole or salsa for toppings?

Absolutely! Store-bought guacamole and salsa work perfectly as toppings. You can even make your own to customize the flavor.

5. Can I make these nachos without meat?

Yes, these nachos can easily be made vegetarian by skipping the meat and adding more vegetables like peppers, onions, corn, or beans.

6. Can I use tortilla chips instead of fresh-made ones?

Yes, store-bought tortilla chips work perfectly for this recipe. Just layer them with your toppings and cheese, and they will crisp up nicely while grilling.

7. How do I avoid burning the nachos?

To avoid burning, monitor the nachos closely as they cook. If using a grill, it’s best to place the pan on the upper rack or use indirect heat to ensure the cheese melts without burning the chips.

8. Can I make these nachos without a skillet or foil pan?

If you don’t have a skillet or pan, you can create a makeshift foil packet by layering the chips and toppings in heavy-duty aluminum foil, folding the edges to seal it, and grilling it over the coals.

9. How do I keep the nachos from getting soggy?

Use plenty of cheese and toppings that will melt into the chips but not create excess moisture. Grilling the nachos over indirect heat will help prevent sogginess and ensure they stay crispy.

10. Can I make a double batch of nachos?

Yes, you can easily double or triple the recipe to serve a larger crowd. Just be sure to use a larger grill-safe pan or multiple foil packets.

Conclusion

Campfire Grilled Nachos are the perfect outdoor treat, combining gooey melted cheese, crispy tortilla chips, and your favorite toppings for a delicious, crowd-pleasing dish. Whether you’re at a tailgate, camping, or having a backyard BBQ, this recipe is quick, easy, and packed with flavor. Customize it with your favorite meats, veggies, and sauces to create the ultimate nacho experience. Enjoy these cheesy, smoky nachos with family and friends for a fun and tasty meal!

Campfire Grilled Nachos

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-25 minutes
• Yield: 4-6 servings
• Category: Appetizer
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

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Description

Campfire Grilled Nachos are a fun and flavorful outdoor snack, perfect for grilling by the fire or at a BBQ. Layers of crispy tortilla chips, melty cheese, seasoned meat, and fresh toppings cooked over the heat create the ultimate crowd-pleasing dish. Customizable and easy to make, these nachos are the perfect addition to any outdoor gathering.

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Ingredients

For the nachos:

• 1 bag of tortilla chips (about 8-10 oz)

• 2 cups shredded cheddar cheese (or your favorite cheese)

• 1 cup cooked ground beef or chicken (optional)

• 1/2 cup black beans, drained and rinsed (optional)

• 1/2 cup corn kernels (fresh, frozen, or canned)

• 1/4 cup diced red onion (optional)

• 1/4 cup sliced jalapeños (optional for extra heat)

• 1/4 cup chopped cilantro (optional)

Toppings (optional):

• Sour cream

• Guacamole

• Salsa

• Sliced avocado

• Chopped tomatoes

• Lime wedges

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Instructions

• Prepare the grill or campfire: Preheat your grill to medium heat or ensure a steady bed of hot coals for the campfire. You can also use a cast-iron skillet or grill-safe pan.

• Assemble the nachos:

  • Layer tortilla chips in a cast-iron skillet or foil pan.

  • Sprinkle with cheese, meat, black beans, corn, red onion, and jalapeños. Continue layering with more chips, cheese, and toppings.

• Cook the nachos:

  • Place the skillet or foil packet on the grill or over the campfire coals. Cover with a lid or aluminum foil. Grill for 5-10 minutes, checking to ensure the cheese melts and chips don’t burn.

  • For foil packets, fold the edges to seal and grill for 5-10 minutes, shaking halfway for even cooking.

• Finish and serve:

  • Once done, top with fresh cilantro, sour cream, guacamole, salsa, avocado, or any desired toppings.

  • Serve immediately with lime wedges for an extra zing!

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Notes

For a vegetarian version, skip the meat and load up on vegetables like grilled peppers, onions, or mushrooms.Make it spicier by adding extra jalapeños or hot sauce.Swap out the cheese for mozzarella, Monterey Jack, or pepper jack for different flavors.