Camp Mess Nachos
It was the first snowmelt of spring when I discovered I was pregnant, and suddenly I was infatuated with melted cheese and pickles. Firelight Camps had just opened for the season, and I realized I was going to have to master campfire nachos to keep my insatiable appetite in check on busy days. I crammed tortilla chips, shredded cheese, and all manner of fixings onto sheets of foil and melted, toasted, and roasted the whole shebang over low-burning coals. My baby and I weren’t the only ones satisfied; our staff and guests loved my mess of ingredients, and I began making extra to share. This recipe is for four individual but shareable portions. For meat lovers, top with cooked ground beef or pork.Makes 4 servings
- 1 tablespoon olive oil
- 4 extra-large handfuls corn tortilla chips
- One 15-ounce can black beans, drained
- 1 cup Roasted Corn Salsa or store-bought corn salsa
- 2/3 cup quick pickled red onions or store-bought jalapeño pickles
- 1 cup shredded cheddar cheese
- Sliced green onions, hot sauce, and plain yogurt or sour cream for topping (optional)
