Campfire Grilled Nachos Recipe (2024)

FAQs

Are nachos better in oven or grill? ›

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

The best nachos feature a mix of cooked and fresh ingredients, such as grilled shrimp and cilantro. Yet it's best to keep hot and cold separate throughout the preparation process, so fresh herbs and green onions don't wilt from heat, and guacamole and sour cream don't liquefy.

When the flames die down, you should have white coals left. Be patient, as this could take up to 45 minutes, and you want the coals to be glowing. Add your grill: Place your grill on the rocks or logs above the coals, and you are ready to cook either directly on the grill or in cookware on top of the grill.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream.

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

Grilling steaks and burgers, smoking brisket, and cooking beef kabobs over open fire are just a few of the classic ways to prepare beef outside. Whether you are in your backyard, tailgating, or at a campsite, nothing delivers on the anticipation of a meal cooked outdoors like Black Angus beef.

Can you cook with aluminum foil on a campfire? ›

Solid pieces of metal don't burn easily.

Aluminum foil doesn't catch on fire in an oven, on the grill or even in a campfire.

Before you start your fire, and while the grate is cold, coat both sides of the crosshatched part of the grate with high heat cooking oil. Canola or peanut oil work best. We prefer using a spray bottle to quicken the process. Wipe off excess oil with a paper towel.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

Melting Salts:

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate).

A big benefit of grilling is that food cooks quicker and has that great flame grilled distinct flavour. You can achieve the right texture of the meat, as you are right with it over the grill.

Monitor the Oven Temperature

Another common culprit of soggy nachos is baking them at too low of a temperature.

Baking is a longer cooking process than grilling, but it's a good option for thicker and larger food items.