Home » Foil Packet Grilled Nachos

Whether served as a starter or main course, these grilled nachos in foil package are so easy to make and a guaranteed crowd pleaser!

Just round off your favorite ingredients, seal them in a foil package and grill over the fire for a few minutes. The whole process takes less than 15 minutes and cleanup is a spark!

Grilled nachos in foil over a fire

In cooperation with Eddie Bauer

Our bonfire nachos has been a fan favorite on this site for years – and with good reason! Who would not enjoy fully loaded, cheesy nachos at a campground ?!

This summer, though, we’re starting to make them a little different – grilling nachos in foil! While we love ours Dutch ovensometimes we want to keep things really simple and this is where foil packs really shine.

Michael holds a foil packet of nachos over his lap

Since they are the perfect size for a single serving, we get to make our own nacho foil package, just as we each like them. Then the packages are thrown on the campfire grill for a few minutes until the cheese melts and they are done!

Keep reading to learn how to make your own perfect grilled nachos on your next camping trip!

Ingredients for nachos

ingredients

Of course, you have a LOT of creative freedom when choosing ingredients for nachos. Whatever combinations you taste good! But here are some of the key ingredient categories.

Chips: You need some kind of chip to make nachos. Corn tortilla chips, kettle chips, tortilla / kettle chip mixture, pork rind (keto).

Cheese: A shredded Mexican mix is ​​the classic, but you can mix it with different cheeses. Cheddar, Monterey jack, pepper jack, etc. For a vegan VioLife makes a really good, very melted grated cheese.

Additional: You can really get lost here, but here are some of our favorites: black olives, diced red onions, fresh jalapenos, sliced ​​cherry tomatoes, canned green chili, black beans

Toppings: These are cold ingredients that are added after the nachos are cooked through. Coriander, green onions, avocado slices or guacamole, sliced ​​red cabbage

Salsa: Gallo Pico, Tapatio, Cholula

Equipment

Tin foil: Use Heavy Duty aluminum foil for these foil packages. It is easy to work with, keeps the heat from the fire and does not break when handled with gloves or pliers.

Parchment paper: If you want to avoid cooking directly on aluminum at high heat, line the inside of the foil package with baking paper. Everything boils the same, just without direct contact with aluminum. It also keeps the foil clean so it can be reused or reused more easily.

Heat resistant gloves: These heat-resistant gloves make the work around a campfire or backyard grill so much easier.

Michael picks up a chip filled with avocado

Step by step

Lay a sheet of aluminum foil about 18 inches long. Lay a piece of baking paper of roughly the same size on top. The parchment paper is optional, but it helps the foil stay clean so it can be reused a few times before being reused.

Michael lays a piece of baking paper over a piece of foil

Make a pile of chips in the middle, leaving approx. 2 ”circumference from the edge of the foil. Add your cheese to cover the chips. Next, add any of your toppings you want to be warmed up, such as beans, salsa, olives, green onions, etc.

Loads nachos with cheese, beans and salsa

Lay another sheet of baking paper on top, then another sheet of aluminum foil on top. Shrink the two pieces of aluminum foil around the edges to create a tight seal.

Place the foil package over indirect medium heat either over your fire or propane grill for 8-10 minutes. You do not have to flip it.

Picture 1: Sealing a foil package Picture 2: Placing a foil package over a fire

Remove from the heat and gently close the top piece of foil and baking paper. You can now add any remaining toppings, such as avocado, cilantro, sour cream, hot sauces, etc.

Michael holder and foil packet of nachos
Michael holds a foil packet of nachos over his lap
  • 4 oz tortilla chips
  • cups grated Mexican cheese mixture

Toppings of your choice

  • Black beans
  • Gallo,, or other salsa
  • Sliced ​​black olives
  • Avocado,, or cooked guacamole
  • Cilantro
  • Green onions
  • Strong sauce
  • Sour cream

Avoid getting your screen dark

  • Start your campfire or preheat your propane grill.

  • Lay a sheet of aluminum foil about 18 inches long. Lay a piece of baking paper of roughly the same size on top.

  • Make a pile of chips in the middle, leaving approx. 2 ”circumference from the edge of the foil. Add your cheese to cover the chips. Next, add any of your toppings you want to be warmed up, such as beans, salsa, olives, green onions, etc.

  • Lay another sheet of baking paper on top, then another sheet of aluminum foil on top. Shrink the two pieces of aluminum foil around the edges to create a tight seal.

  • Place the foil package over indirect medium heat either over your fire or propane grill for 8-10 minutes. You do not have to flip it.

  • Remove from the heat and gently close the top piece of foil and baking paper. You can now add any remaining toppings, such as avocado, cilantro, sour cream, hot sauces, etc.

  • Enjoy!

* Nutrition is an estimate based on information from a third party nutrition calculator

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