Friday, June 19, 2009

Fire-Roasted Nachos

4 3/8-inch disposable aluminum pie pan
1/2 cup tortilla chips
1/2 cup Cheddar or Monterey Jack
Toppings, such as diced tomatoes and bell peppers, sliced jalapeƱos, and black beans
12- by 16-inch piece of foil
Salsa (optional)

1. Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame) as shown, folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.

2. Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 10 minutes. Let the pack cool briefly, then open it carefully. Serve with salsa, if desired.

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