Campfire Nachos

There’s nothing better than gathering around the fire after a long day outside and pulling a bubbling skillet of cheesy nachos straight from the flames. Built in layers of smoky chicken chorizo, beans, corn, melty cheese, and plenty of fresh toppings, these nachos are the ultimate campfire crowd-pleaser. They’re hearty enough for dinner, easy enough for a late-night snack, and exactly the kind of food that makes camping feel extra cozy and fun.

And if you’re not camping? No problem. These nachos are just as simple to whip up at home in the oven — perfect for game day, movie night, or an easy weeknight dinner.

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

• 1 pack Central Park Farms chicken chorizo (can use pork chorizo as well)

• 1 bag tortilla chips

• 1 can (14 oz / 398 mL) black beans, drained and rinsed

• 1 can (12 oz / 341 mL) corn, drained (or 1 cup frozen)

• 1 small onion, diced

• 1 bell pepper, diced

• 2–3 cups shredded cheese (Tex-Mex blend, or cheddar + mozzarella)

• 1-2 fresh jalapeños, sliced (some cooked in, some for topping)

• 2–3 green onions, chopped

• 1–2 fresh tomatoes, diced

• Foil for tenting

• For serving: guacamole, sour cream, salsa

Campfire Method:

1. Heat a 10–12 inch cast iron skillet over medium heat on your campfire grate or camp stove. (Avoid setting it right on strong flames, too much direct heat can burn the chips.)

2. Add the chicken chorizo and cook until browned, breaking it up as it cooks.

3. Remove skillet from heat. Layer tortilla chips across the bottom, followed by chorizo, beans, corn, onion, bell pepper, jalapeños, and cheese.

4. Repeat layers until the skillet is full, finishing with a generous layer of cheese.

5. Tent the skillet loosely with foil and place it back over the fire. Cook for 10–15 minutes, rotating the skillet halfway through, until the cheese is fully melted and everything is hot.

6. Remove foil and top with fresh jalapeños, green onions, and diced tomatoes. Serve hot with guacamole, sour cream, and salsa.
   

   Tips for Campfire Success:

   Medium heat is key: Place your skillet over glowing coals or a steady medium fire. High flames can scorch the chips before the cheese melts.

   Rotate often: Turn the skillet a couple of times while cooking so it heats evenly.

   Tent loosely: Foil helps trap heat and melt the cheese but don’t seal it tight, leave space for steam to escape so chips stay crisp.

   Build in layers: Spreading ingredients evenly through layers keeps every bite cheesy and flavourful.

At-Home Method:

1. Preheat oven to 375°F (190°C).

2. Cook chorizo in a skillet until browned.

3. On a large sheet pan, layer tortilla chips with chorizo, beans, corn, onion, bell pepper, jalapeños, and cheese. Repeat layers.

4. Bake for 10–12 minutes, until the cheese is melted and bubbly.

5. Top with fresh jalapeños, green onions, and tomatoes. Serve with guacamole, sour cream, and salsa.

Make it your own: Nachos are endlessly flexible! Add in what your family loves, think olives, pickled jalapeños, different cheeses, extra veggies, or even a drizzle of hot sauce.