• Get a low flame going (for Dutch oven nachos) or a low-medium fire going for foil packet nachos , or get your charcoal on the go.

  If you’re making these on a camp stove, use a low heat or medium heat, depending on which method you’re using.
• Basically, whether you’re using a campfire grill or open flame, aim for the lower end of heat - especially if you’re making the Dutch Oven version.

  You want to give the nachos time to melt all of the cheese, before burning your nachos!

Dutch Oven Nachos:

• Spray the inside of a cast iron Dutch oven, or a large cast iron skillet.
• Lay a few “sacrificial” corn chips on the bottom of the Dutch oven. These will scorch, but will add a smoky flavour to the nachos you’ll serve.

  If you’d like to separate the serving nachos from the burnt chips, line the cast iron pan with a piece of parchment on top of the sacrificial nachos.

  Smoky corn chip flavour is good! Charred parchment paper flavour is not.
• Arrange a layer of tortilla chips, followed by a layer of cheese, a layer of meat, and whatever toppings you want to cook into the middle of your nachos.

  Repeat layering ingredients until you run out.
• Once you’re done assembling the nachos, cover your cast-iron skillet or pan with its lid, or wrap the top tightly with heavy-duty foil.
• Place over the hot coals and cook for 8-10 minutes, or until the cheese has melted.
• Remove from heat, top with fresh garnishes as desired, and serve immediately!

Foil Packet Nachos, For each packet:

• Cut 2 pieces of heavy duty aluminum foil, arrange in an “X” on your work surface.

  Cut a square of parchment paper, place in the center, over the top sheet of aluminum foil.
• Divide half of the corn tortilla chips between the number of nacho packets you’re making, centering them on your parchment paper.
• Top with shredded cheese, and whatever toppings you want to cook into the nacho foil packets.
• Divide remaining corn chips between the packets, forming a second layer of tortillas, then top with remaining cheese and toppings.
• Fold each foil packet around the assembled nachos, then place on a low to medium fire for 5-7 minutes, or just long enough to let the cheese melt.
• Use heat resistant gloves or tongs to remove the foil packets from the fire. Open, top with any garnishes you want, and serve immediately.