HOW TO MAKE THE PERFECT NACHOS RECIPES

Name: Campfire Nachos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Camping
Ingredients: 1 tablespoon neutral flavored oil; ½ lb tortilla chips; 1 (7.75 oz) can El Pato hot tomato sauce (or equivalent); 1 cup shredded Mexican cheese blend; 1 (14.5 oz) can black beans (drained); 1 large avocado (cubed); 4-5 green onions (sliced); handful of fresh cilantro (chopped); 1 small lime (cut into wedges)

THE EASIEST CAMPFIRE NACHOS - FRESH OFF THE GRID

The Easiest Campfire Nachos - Fresh Off The Grid image

A beloved happy hour classic, now being served at a campground near you. What better way to end the day outside than with a cold beer, warm campfire, and a big pot full of cheesy nachos?

Provided by Fresh Off The Grid

Categories Appetizer Main Course

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon neutral flavored oil
½ lb tortilla chips
1 (7.75 oz) can El Pato hot tomato sauce (or equivalent)
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans (drained)
1 large avocado (cubed)
4-5 green onions (sliced)
handful of fresh cilantro (chopped)
1 small lime (cut into wedges)

Steps:

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Nutrition Facts : Calories 987 kcal, ServingSize 1 serving

RACHEL REUBEN IRISH NACHOS RECIPE | RECIPE - RACHAEL RAY S…

Rachel Reuben Irish Nachos Recipe | Recipe - Rachael Ray S… image

Rach's yummy twist on a "Rachel" sandwich—a Reuben made with pastrami or roast turkey instead of corned beef. "Irish" = over waffle fries instead of chips.

Provided by Rachael Ray

Number Of Ingredients 24

Ingredients

One 22-ounce package waffle fries
such as Ore-Ida
Salt and pepper
About ¾ cup sour cream
⅓ cup ketchup
About ¼ cup pickle relish
such as Wickles
About 1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
such as Gold's
1 ½ teaspoons caraway seeds
1 ½ teaspoons cumin seeds
1 teaspoon mustard seeds
1 pound sauerkraut
drained
½ cup chicken stock or bone broth
1 pound turkey pastrami or house roast turkey breast
sliced at deli
then chopped
2 cups shredded Swiss cheese or Swiss and white cheddar combined
Chopped dill and chives
to top
Mild or hot pickled jalapeno pepper rings
optional

Steps:

Preheat oven to 450°F
Line a baking sheet with foil or parchment paper and bake fries 25 minutes until crisp
Season with salt and pepper, shake pan midway and turn so potatoes crisp evenly
In a bowl, combine sour cream, ketchup, relish, Worcestershire and horseradish
In a small pot over medium heat, toast seeds, then add sauerkraut, reduce heat to low and keep warm
In a cast-iron skillet over medium-high heat, warm stock, add chopped meat and remove to a plate
Wipe pan and return to low heat to keep warm
When potatoes come out of the oven, turn on broiler to high
Arrange potatoes in cast-iron skillet and top with meat, sauerkraut and cheeses
Broil to brown and bubble, top with sauce, herbs and jalapeno slices and serve from skillet immediately

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