August 2021 Newsletter—Campfire Nachos

Campfire Nachos

Ingredients:

• 8 ounces tortilla chips
• 3 1/2 c. shredded rotisserie chicken (great way to use leftover chicken)
• 1/2 small onion, chopped
• 2 Bell Pepper, chopped
• 1 c. fresh corn kernels (from 2 ears corn)
• 1 (15-ounce) can black beans, rinsed
• 12 ounces pepper-Jack cheese (about 3 cups), divided
• Kosher salt and freshly ground black pepper
• 1 Tomato, chopped
• Fresh cilantro and lime wedges, for serving

Directions:

• Build a campfire or set up grill for indirect cooking and heat to medium.
• Toss together chicken, onion, bell pepper, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
• Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border.
• Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
• Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes.
• Transfer packets to plates and carefully open.
• Top with cilantro and tomato. Serve with lime wedges alongside.

Equipment:

• Grill or Campfire (under supervision)
• Tin Foil
• Tongs
• Lighter (under supervision)

Goals:

• Hands cooking
• Follow step by step instructions
• Social group interaction
• Learn about more ways to include all food groups into meals