beans of choice
chilis or peppers
Prepare the taco meat or protein according to your favorite method.
Chop up all of the toppings.
Assemble the nachos by placing a layer of tortilla chips or sliced (sweet) potato in the bottom of your foil pan or cast-iron skillet.
Add a layer of your desired toppings, including cheese.
Repeat the layering of chips and toppings until the pan is filled.
Add a thick layer of cheese on the top.
Cover the pan with a piece of heavy-duty aluminum foil and crimp it around the edges.
Place on a grate over a campfire or on a grill. Do not place it directly over an open flame or the bottom might burn.
Cook each foil pan of nachos until the cheese is melted and toppings are cooked and tender. This will take anywhere from 15 to 30 minutes give or take depending on the temperature of the fire/grill.
Peel back the corner of the foil to check to see if the nachos are grilled to your liking.
Pull the pan off the campfire and eat.
2) Mac & Cheese
2 cups uncooked elbow macaroni 150 g
1 cup alfredo sauce 240 g
½ cup shredded sharp cheddar 56 g
½ cup shredded parmesan 56 g
½ cup shredded mozzarella 56 g
½ cup milk or half & half 120 mL
Pasta: Cook macaroni in heavily salted water according to instructions on package.
Stir: Stir together cooked pasta, alfredo, cheeses, and milk.
Assemble: Spoon into a disposable aluminum pan (8 x 8 inch). Optionally top with a bit more cheese! Cover tightly with aluminum foil and store in a fridge or cooler until ready to cook (up to 3 days).
Cook: Cook over hot coals, or elevated over a fire, until cheese is melted and bubbling, about 20 minutes.
Break up graham crackers and spread them in the bottom of your foil pan.
The number of crackers you use will depend on the size of your pan.
We use two cinnamon graham crackers in our 8 by 8 in foil pan. We have made this with regular and cinnamon graham crackers, but we like the cinnamon better.
Sprinkle mini marshmallows on top of the graham crackers.
Scatter chocolate chip on top of the graham crackers.
Repeat with another layer of the three ingredients.
Place more chocolate chips on top along with a few regular size marshmallows.
Cover the pan with a piece of heavy duty foil, making sure to wrap it tightly around the edges of the pan.
Place the pan on the grate of a grill or over the campfire. Get grill and oven directions above in the post.
Like with regular s'mores, we find this grills best over coals as opposed to an open flame.
Cook until the marshmallows and chocolate melted.
You can lift a corner of the foil to make sure it's melted, or just use your nose to smell the chocolate.
Just make sure not to burn it.
Carefully remove the pan from the fire.
Take off the foil lid and enjoy.
4) Chicken Foil Fajitas
-1 lb chicken tenders , sliced lengthwise into thin strips
-1 medium red or yellow onion , peeled and sliced
-1 medium red bell pepper , seeded and sliced
-1 poblano pepper , seeded and sliced
-1/4 cup olive oil
-lime slices, optional
1 Tbsp chili powder
1/2 Tbsp paprika
1 tsp sugar
1 tsp cornstarch
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 tsp kosher salt
flour tortillas (soft taco sized)
sour cream or Mexican crema
minced fresh cilantro or parsley
Heat grill over MED HIGH heat. Lay out 4 large squares of aluminum foil. Heavy duty is best, or else use double layers of regular foil.
To a large mixing bowl, add chicken, onion, both peppers and olive oil. Toss together to coat. Add all seasoning ingredients and toss to coat well.
Add 1/4 of the chicken fajita mixture to half of the foil sheet and top with a slice of lime (if using). Fold the other half of the foil sheet over the top and carefully pinch the edges to seal it shut. Repeat with remaining fajitas mixture and foil sheets.
Place foil packets on prepared grill and cook over MED HIGH heat about 12-15 minutes, until chicken is cooked through.
Serve on tortillas and with desired toppings.
5) Breakfast Burrito
9 slices bacon
2-4 tablespoons bacon grease*
1 large bell pepper
6 green onions
12 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Start by cooking the bacon.
While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.
Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.
Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.
Crumble and stir the bacon into the eggs.
Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.
If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.
Next sprinkle on the shredded cheddar and Monterey Jack.
Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.
Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don't burn on one side.
Serve with sour cream, salsa, and guacamole if desired.