Campfire Nachos

Writer and creator Lou Archel of Little Green Shed visited Wylde Valley Camping with her family this Summer and shared her delicious Campfire Nachos recipe with us. These really are the perfect dish to enjoy as you watch the sun go down, and are quick and easy to make. If you’re not a fan of spice, you can leave out the chilli or top with some soured cream to cool it down.

Ingredients:

Nachos

Tinned sweetcorn

Tinned black beans

Grated cheddar cheese

Fresh chilli, chopped

Cherry tomatoes, chopped

Olive oil

Tin foil

Method:

• Cut foil into large squares.

• Lightly oil the foil.

• Pile a mound of nachos in the centre of the foil.

• Add sweetcorn, black beans, fresh tomatoes and chilli.

• Top with grated cheese.

• Wrap into parcels, leaving a small hole for steam to escape.

• Place parcels directly on BBQ.

• Cook until cheese has melted and heated through.

• Unwrap parcels and enjoy. Top with soured cream if desired.