Campfire Cluck Nachos

ngredients (Serves 4–6)

• 1 lb cooked chicken (grilled, rotisserie, or canned) – shredded or diced

• 1 large bag tortilla chips

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack or pepper jack cheese

• 1 cup black beans (canned, drained, rinsed)

• 1 cup corn kernels (canned or fresh)

• 1 small red onion, diced

• 1–2 fresh jalapeños, sliced (optional)

• 1 medium tomato, diced (or canned diced tomatoes, drained)

• 1 avocado, diced (optional)

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup salsa or pico de gallo

• Fresh cilantro for garnish

• Olive oil or cooking spray

• Seasonings: salt, pepper, garlic powder, chili powder, cumin

⸻

Instructions

1. Prep the chicken:

• If using raw chicken, season with salt, pepper, garlic powder, chili powder, and cumin. Cook over the campfire or portable stove until fully cooked, then shred or dice.

• If using precooked chicken, just shred it and season lightly.

2. Prepare your cooking setup:

• Use a cast-iron skillet, a disposable aluminum pan, or wrap in heavy-duty foil packets for easy cleanup.

3. Layer the nachos:

• Spread a layer of tortilla chips.

• Add chicken, black beans, corn, onion, jalapeños, and cheese.

• Repeat layers until ingredients are used up, finishing with a good layer of cheese on top.

4. Cook over heat:

• Campfire or Grill: Cover the skillet or pan with foil and place over medium heat or indirect heat on the grill for 10–15 minutes, until cheese melts.

• Foil Packets: Seal tightly and cook near hot coals or on the grill for 10–12 minutes.

5. Finish and serve:

• Top with diced tomatoes, avocado, sour cream, salsa, and fresh cilantro.

• Serve straight from the pan for easy cleanup.