Campfire Nachos
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
- 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.
- 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.
- Repeat the ingredients in the same portion size & order to assemble the second layer.
- 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.
- Place the camping Dutch oven on 2 hot coals. Then, arrange 4-5 hot coals on the lid and cook for 10 minutes.
- 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.
- Lastly, remove the camping Dutch oven from the heat.
- 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.
• 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: 680kcalCarbohydrates: 74.17gProtein: 20.2gFat: 35.87gCholesterol: 31mgSodium: 403mgFiber: 15.1gSugar: 7.6g
Tried this recipe?Let us know how it was!
Mac and Cheese: Dutch Oven Style
Leave the stress behind as you chill out on a boat, canoe, or kayak ride on the magnificent Puntzi Lake! After the ride, head towards Woodlands Fishin Resort’s bakery or restaurant for a delicious Dutch oven style “Mac and Cheese” lunch.
The tender bite-like macaroni pasta appetizingly folded with cheddar cheese & spices is everyone’s favorite. The outdoor campfire cooking is absolutely delectable while the indoor electric oven preparation has a yummy crumb topping variation!
Ingredients
- 2 cups seashell macaroni or elbow macaroni
- 1 cup of water
- 1 cup milk
- 2 tbsp unsalted butter
- ½ tsp salt
- 3 cups shredded cheddar cheese
- 1½ tbsp Dijon mustard
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Now, add the seashell macaroni, butter, & salt into the pot. Cover with the lid and arrange 12-15 coals on the lid. Let the pasta cook for 10 minutes, till it becomes soft while some liquid remains.
- Cautiously, take off the Dutch oven from the fire pit. Also, remove the lid.
- Next, add the shredded cheddar cheese, Dijon mustard, onion powder, garlic powder, & cayenne pepper. Stir softly till the cheese melts in the pot’s residual heat.
- Transfer the Mac and cheese into serving bowls.
- Serve garnished with crisp toasted breadcrumbs or crushed spicy chips.
- Cooking in the Electric Oven with Crumb Topping
- Set the oven for preheating at 400° F.
- Cook the macaroni in a pot of boiling salted water for 8-9 minutes while stirring 2-3 times until al dente. Drain the water and keep the pasta aside.
- Now, melt the unsalted butter on a heated Dutch oven placed on the stove over a medium flame.
- Pour in the milk, stir, and let it come to a boil.
- Reduce heat to medium-low, add the cheese, and stir gently until it melts and combines smoothly.
- Next, add the boiled al dente macaroni and fold to coat the pasta with the melted cheese. Then, remove the pot from the heat and stir the Dijon mustard sauce.
- In a bowl, mix 2/3 cup Panko bread crumbs with onion powder, garlic powder, cayenne pepper and salt. Sprinkle the crumb mixture evenly on top of the cheese coated macaroni.
- Transfer the pot into the preheated oven. Bake for 20 minutes and after that broil for 10 minutes.
- Enjoy the crisp crumb-coated Dutch oven style Mac and Cheese after 15-20 minutes.
Notes
Tips
• This recipe uses one type of cheese to keep it easy & simple! However, to add extra layers of cheesy flavour, you may use a combination of cheeses such as gruyere, mozzarella, feta, provolone, & smoked Gouda cheese. While most are shredded when used, feta is usually crumbled, and provolone is cut into pieces.
• Those who prefer a creamier sauce may use leave out the water and use whole milk. Heavy cream & evaporated milk are other options. The mac and cheese recipe can be made in a frying pan or other cooking dishes. Most cooking dishes can go into the oven. Dishes or pots for open cooking fire are a Dutch oven, frying pan or other cast iron pots.
• This recipe uses one type of cheese to keep it easy & simple! However, to add extra layers of cheesy flavour, you may use a combination of cheeses such as gruyere, mozzarella, feta, provolone, & smoked Gouda cheese. While most are shredded when used, feta is usually crumbled, and provolone is cut into pieces.
• Those who prefer a creamier sauce may use leave out the water and use whole milk. Heavy cream & evaporated milk are other options. The mac and cheese recipe can be made in a frying pan or other cooking dishes. Most cooking dishes can go into the oven. Dishes or pots for open cooking fire are a Dutch oven, frying pan or other cast iron pots.
Nutrition
Calories: 718kcalCarbohydrates: 43.7gProtein: 34.49gFat: 44.78gCholesterol: 128mgSodium: 1081mgFiber: 1.8gSugar: 4.26g
Tried this recipe?Let us know how it was!