Who can resist a plate of homemade nachos? It’s the perfect snack for when the kids bring their gang of friends over, but it’s also a fun meal that can feed the whole family. Manon Lapierre offers some of her topping ideas as well as a technique for making nachos that you can add your very own personal touch to, depending on how you like ‘em!
This recipe comes from the book En feu! written by Manon Lapierre and published by Cardinal Editions (French only).
Cast iron baking tray or very large pan or casserole dish
Campfire grill
Ingredients
1 bag (300 to 350 g (2/3 to 3/4 lb) of unsalted corn chips (tortilla-type chips or those sold in specialty markets add that extra punch of yum!)
250 to 300 g (½ to 2/3 lb) of Monterey Jack or Tex mex style grated cheese
1 jar of your choice of salsa
Your choice of protein:
Cooked ground beef
Veggie-style imitation minced-meat
Marinated cooked chicken breast, cut into strips
Flank steak, cut into strips
Refried beans
Black beans
Your choice of vegetables:
Red and yellow peppers, cut into cubes
Green or black olives, sliced
Marinated jalapeño peppers (for those who like to bring the fire), sliced
Your choice of toppings:
Grilled avocado
Sour cream
Hot sauce
Salsa
Coriander
Pico de gallo
Step 1
Step 5
Step 7
Step 8
Steps
Place one layer of corn chips on a baking tray or large pan covered with aluminum foil.
Add half the cheese, your choice of protein, a bit of salsa (not too much – you don’t want soggy nachos!), and vegetables.
Add another layer of chips, and the rest of the cheese, protein, and vegetables.
Preheat the BBQ or light the campfire.
Cut an avocado in half and grill it skin side down until browned. Set aside.
If using the BBQ, put the dish or pan on the grill and close the lid. Check on them periodically to avoid burning. Allow to cook until the cheese is melted.
When cooking over the campfire, put the tray or pan on the grill until the cheese melts. Rotate your tray or pan every so often.
Serve accompanied by or with toppings of your choice.
Extra Tip #1
Want to add an original touch to your recipe? Prepare a mixture of pico de gallo – a no-cook salsa! In a bowl, mix diced tomatoes with chopped onions, lime juice, salt, and coriander. Add to your nachos and you’re set to enjoy.
Extra Tip #2
If you love nachos au gratin, you can finish off your cooking with a torch or place a sheet or aluminum foil over the top to simulate a convection oven.
To find everything you need to cook in the great outdoors or while out camping, check out our cookware and camp kitchen accessories.
