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Easy Cheesy Campfire Nachos Recipe for Perfect Foil Packet Snacks

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A simple, crowd-pleasing recipe for cheesy nachos cooked in foil packets over a campfire or grill, delivering melty cheese and crispy chips with minimal effort.

Ingredients

Scale
  • 4 cups (100g) sturdy tortilla chips
  • 2 cups (200g) shredded cheddar and Monterey Jack cheese blend
  • 1 cup (165g) black beans, drained and rinsed (optional but recommended)
  • 1–2 jalapeños, sliced thin, fresh or pickled
  • 2 stalks green onions, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Pinch of salt and pepper
  • Sour cream or guacamole for serving (optional)

Instructions

  1. Prep your ingredients (10 minutes): Rinse and drain the black beans, slice jalapeños and green onions, and halve the cherry tomatoes. Shred the cheese if not pre-shredded.
  2. Mix the base: In a large mixing bowl, combine tortilla chips, black beans, jalapeños, green onions, and cherry tomatoes. Drizzle olive oil over the mix and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss gently to coat everything evenly.
  3. Assemble the foil packets: Tear off two large sheets of heavy-duty foil (about 12×12 inches each). Place one sheet on your work surface and pile half the chip mixture in the center. Sprinkle one cup of shredded cheese over the chips. Add the remaining chip mixture on top, then finish with the rest of the cheese. Fold the foil edges up and crimp to seal the packet tightly.
  4. Cook over campfire coals (10-15 minutes): Place packets on hot embers or grill grate. Flip carefully halfway through cooking with tongs. The cheese should be melted and bubbling, and the chips warm and slightly crisped. Avoid placing directly in flames to prevent burning.
  5. Check and serve: Carefully open the foil away from your face to avoid steam burns. Serve immediately with sour cream or guacamole on the side.

Notes

Avoid stacking chips too thickly and layer cheese between chips to prevent sogginess. Use freshly shredded cheese for best melt. Cook over glowing embers, not direct flames, and flip packets halfway through cooking. Can be cooked in oven at 375°F for 12-15 minutes if no campfire is available. Leftovers can be refrigerated up to 2 days and reheated in oven for best crispness.

Nutrition

Keywords: campfire nachos, foil packet snacks, cheesy nachos, camping food, easy snacks, outdoor cooking, foil packet recipes

Find it online: https://leilameals.com/easy-cheesy-campfire-nachos-recipe-for-perfect-foil-packet-snacks/