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Chicken Campfire Nachos

Chicken campfire nachos

Briana McCormick
This recipe is great for a crowd and everyone gets to choose their own toppings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Course(s): Main Course
Cuisine: Mexican


  • Cooking grate for over fire


  • ½ lb chicken
  • 1 8.25 oz bag tortilla chips
  • 1 15.5 oz can black beans drained
  • 2 cups shredded cheese Mexican-blend or cheddar


  • Cook chicken, using preferred method and slice.
  • Spread chips evenly in the bottom of a 9 X 12 aluminum foil pan.
  • Layer chicken and beans.
  • Top with cheese.
  • Cover with foil.
  • Toast over fire on a cooking grate, rotating occasionally, for 25 minutes or until cheese is melted. Do not place over direct flame and do not touch pan, it will be very hot.
    Serve with desired toppings.
  • Serve with desired toppings (
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Calories: 152kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg
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