Ingredients:

  • 12 oz (340g) thick-cut tortilla chips
  • 2 cups (225g) shredded Monterey Jack or Pepper Jack cheese
  • 2 cups (300g) pre-cooked shredded chicken breast
  • 1/2 cup (130g) canned black beans, drained and rinsed
  • 2 tbsp (30g) pickled jalapeños, sliced
  • 1/4 cup (40g) red onion, finely diced
  • 2 tbsp (30g) fresh cilantro, chopped
  • cooking oil spray

Instructions:

  1. Tear off a large piece of heavy duty aluminum foil or line a 10 inch cast iron skillet with foil and spray lightly with oil.
  2. Pour in half of the tortilla chips and immediately cover them with half of the shredded cheese, half of the seasoned chicken, and half of the black beans. Note: This creates the first moisture barrier
  3. Repeat the layering process once more, finishing with a generous layer of shredded cheese on top to complete the Chicken Nachos build.
  4. Fold the foil edges tightly to create a sealed pouch, or cover the skillet with a foil lid.
  5. Place the pack on a campfire grate over medium heat or atop glowing coals for 10-15 minutes until a toasted corn aroma is present and cheese is bubbling.
  6. Remove from heat carefully using gloves.
  7. Open the foil slowly to let the steam escape.
  8. Scatter diced red onions, pickled jalapeños, and fresh cilantro over the top before serving.