One of the most communal foods known to man, nachos are far more than the sum of their parts. With crusty slopes and savory layers that offer something for everyone (cheese fans, spice hounds…), you don’t need a camping outing to enjoy nachos—but one will probably make ‘em better.
“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,” Emma Frisch says of the first time she made this rendition at Firelight Camps, the glamping operation of which she is the cofounder and culinary director, in the pristine Finger Lakes of Ithaca, NY. Now, she’s captured the glory of the dish and campfire grilling in her new book Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors.
Read on, and bring a little bit of that Firelight magic into your next camping trip or backyard gathering—we guarantee that happy hands will be at the ready to scoop up those melty, piquant bits before you can crack open your beer.
Recipe reprinted from Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors with permission from Emma Frisch / Ten Speed Press.
Makes 4 servings
5 minutes min.
5 minutes min.
- 1 tbsp olive oil
- 4 extra-large handfuls corn tortilla chips
- 1 15 oz can black beans, drained
- 1 cup store-bought corn salsa (or make your own)
- 2⁄3 cup 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)
How to make it