Campfire skillet nachos
Tortilla chips layered with black beans and melty cheese in a cast-iron skillet, covered in foil over the coals, then topped with salsa and jalapeños.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 640 kcal
Ingredients
Method
Start once your fire has burned down to glowing coals (a fresh fire needs 30 to 45 minutes to get there, so light it well ahead), and set a grate over them. You want medium heat: you can hold your hand just above the grate for 5 to 6 seconds. Too hot and the chips scorch before the cheese melts. A camp stove on low or a medium grill works too.
Spread half the chips in a 12-inch cast-iron skillet. Scatter over half the beans and half the cheese. Repeat with the rest of the chips, beans and cheese.
Cover the skillet tightly with a sheet of foil (this traps the heat so the top layer melts) and set it on the grate.
Cook until the cheese is fully melted, giving the skillet a half turn halfway through so it heats evenly.
Lift a corner of the foil to check: if the top cheese isn't melted, cover again for 1 to 2 minutes. Move the skillet off the heat with an oven mitt, top with spoonfuls of salsa and the jalapeños and eat straight from the pan.
Tips
- No foil? A lid from another pot works, or a baking sheet laid over the top.
- Many cheeses are made with animal rennet; check the label if you're strictly vegetarian. Jarred salsa is almost always gluten-free, but check the label.
- Leftover taco meat or cooked chorizo from the cooler is a good addition.
