August 2021 Newsletter—Campfire Nachos

Campfire Nachos


  • 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


  • 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.


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


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