Campfire Nachos

Recipes
Written By Colleen Peters

Woodland Fishin Resort has something to offer for all age groups, be it kids, adults, teens, or the elderly. A fishing outing on the gorgeous Puntzi Lake full of varieties of fishes is quite pleasurable. Those seeking an adrenaline rush can try quad riding! While the day comes to a close, the serene evenings watching the setting sun is absolutely satisfying, especially with a plateful of Campfire Nachos to gorge on! The vibrant combination of fresh toppings, spicy roast-tomato sauce, melted cheese, crunchy tortilla chips, served with silky sour cream and lime, feels like a carnival! This Dutch oven Campfire Nachos is an effortless preparation where all the family and friends can come together to layer the ingredients. Just 10 minutes of cook time and a savoury feast is ready!  

EQUIPMENT

  • Dutch Oven

INGREDIENTS

  • 1 tbsp extra-virgin olive oil or canola oil

  • 250 grams packet of tortilla chips

  • 2 cups spicy tomato sauce

  • 1½ cup black beans canned, drained

  • 1 cup Mexican cheese blend shredded

  • 1 avocado halved, pitted, peeled, & cut into cubes

  • 1/3 cup black olives canned, drained, & sliced

  • 4-5 fresh spring onions sliced

  • 1 bunch coriander/cilantro sprigs chopped

  • For Serving

  • 1 large fresh tomato chopped

  • Sour cream

  • Lime wedges

INSTRUCTIONS

  1. Start a campfire and wait for 10-12 minutes (or until the fire burns down) before adding 6-7 coal briquettes to get them hot. Also, grease the base of a 10-inch Dutch oven with oil to save the nachos from sticking to the bottom.

  2. Now, prepare the base layer by evenly spreading ⅓ portion of the tortilla chips in the cold oil-greased Dutch oven. Layer it with ½ cup spicy tomato sauce, ½ cup drained black beans, ¼ cup Mexican cheese blend, 1/3 portion avocado cubes, 2 tbsp sliced black olives, and 1/3 portion freshly chopped cilantro.

  3. Repeat the ingredients in the same portion size & order to assemble the second layer.

  4. For the third layer, add 1 cup of the spicy tomato sauce, followed by the remaining ingredients in similar order. Then, cover with the lid.

  5. Place the camping Dutch oven on 2 hot coals. Then, arrange 4-5 hot coals on the lid and cook for 10 minutes.

  6. After 10 minutes have elapsed, using a lid lifter check if the cheese has melted. If not, replace the lid, put some fresh hot coal on the lid, and cook for 2-4 minutes more.

  7. Lastly, remove the camping Dutch oven from the heat.

  8. Serve the Campfire Nachos right away topped with chopped tomatoes, some sour cream, and a lemon wedge!

NOTES

Tips • To bake in an electric oven, preheat the oven to 425° F. Assemble the layers in a baking dish and bake for 5-6 minute till the cheese melts. • To cook on a grill, layer the nachos in foil packets, and cook for 6-8 minutes. • This is a vegetarian campfire nachos recipe where you can surely add any ground meat of your preference. Before adding meat into the layers, pan-fry them until crisp & cooked through. • A sprinkle of Taco Seasoning goes well with the Dutch oven nachos. • To save the nachos from burning make sure never to place the Dutch oven directly on the fire.

NUTRITION

Calories: 680cal
Cholesterol: 31mg

Carbohydrates: 74.17g
Sodium: 403mg
Protein: 20.2g

Fiber: 15.1g
Fat: 35.87g
Sugar: 7.6g

Colleen Peters
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