Camp Cooking: Dutch Oven Nachos | Skate Sonr

Camp Cooking: Dutch Oven Nachos

Because every trip into the Great Outdoors deserves an equally awe-worthy snack to accompany it.

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10 Ingredients
10-Minute Prep
10-Minute Cook

Gear Used in This Video
Lodge Dutch Oven - 4 qt. http://www.avantlink.com/click.php?tt=cl&merchant_id=e295c418-295a-447c-b265-734e25f82503&website_id=fa5d5269-0089-4542-9ebb-c8e2874ef612&url=https%3A%2F%2Fwww.rei.com%2Fproduct%2F714249%2Flodge-dutch-oven-4-qt

Ingredients

– 1 bell pepper, diced

– 4 cups tortilla chips

– 1 can black beans, drained

– 1 jalapeño, sliced

– 1 cup shredded Mexican cheese

– Pico de gallo (to taste)

– 1 avocado, sliced

– Sour cream (to taste)

– 1 bunch cilantro, de-stemmed and chopped

– Green onion, diced

– Optional add-ons: Tapatio or hot sauce, diced black olives and onions, limes, 6-pack of Modelo, Corona or beer of choice.

Instructions

– Coat Dutch oven or skillet with thin layer of oil (best to use spray oil to avoid excess).

– Place dutch oven on stove and heat on low.

– Add layer of tortilla chips to cover bottom of Dutch oven or skillet.

– Dice veggies and herbs.

– Add black beans, sliced bell peppers, and jalapeño to top chips.

– Top all ingredients with cheese.

– Cover and cook about 10 minutes or until cheese is completely melted.

– Uncover and add pico de gallo, sliced avocado sour cream to top.

– Garnish with chopped cilantro and diced green onions.

– Serve with Tapatio and a cold beverage. Enjoy!

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