Nachos a la hoguera

Ingredientes

• 8 ounces tortilla chips ((Half of a 16oz bag))
• 6 ounces pepperjack or Monterey Jack cheese, freshly grated (Use more if desired)
• 14 ounces can black or pinto beans, drained
• 2 ounces sliced black olives ((Half of a 4oz can))
• 1 tomato, diced (optional) (Skip if out of season)
• 1 avocado, diced
• 1/8 cup pickled jalapeños
• 2 green onions, finely diced (green tops only)
• 1 cup plain yogurt
• 2 garlic cloves, diced
• 1/2 teaspoon sea salt
• 1/2 lemon, juiced
• hot sauce
• salsa
• cilantro

Preparación

1. 1

   Prepare campfire:Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames. If using a portable campfire grate, add it to the campfire ring.Prepare nachos:Add chips to a cast-iron or carbon steel pan. Top with the cheese.

2. 2

   Add the remaining nacho toppings. (Don't add the yogurt sauce, hot sauce, or salsa yet.)

3. 3

   Cover the nachos with foil and place onto the campfire grate.Cook nachos for about 10 minutes, or until the cheese melts.If you're using pre-grated cheese, it will take longer to melt (about 15 minutes).

4. 4

   Uncover the nachos. Add the garlic sauce and any additional toppings, and serve immediately.