Campfire Potato Nachos
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 15 min | Cook Time: approx. 30 min | Serves: 6-8
- 24 oz. Tasteful Selections® potatoes, quartered lengthwise (Recipe favorites: Gold, Red or Sunset Fingerlings)
- 1 tbsp. olive oil
- 1 tbsp. chili powder
- 1 can (15 oz.) black beans, rinsed and drained, or chili beans
- 1 cup multi-colored cherry tomatoes, quartered
- ½ cup chopped white or red onion
- 1-2 small jalapeño chiles, thinly sliced
- 12 oz. (3 c.) shredded Mexican-blend cheese
- 1 large ripe avocado, pitted and chopped
- 1 small bunch fresh cilantro, torn
- Fresh lime wedges, if desired
Preheat the grill to medium-high heat. Tear off 2 sheets heavy-duty foil, 18 x12-inches. Toss potatoes with oil and chili powder until well coated.
Spread half of potatoes in center of each piece of foil. Spoon half of beans, tomatoes, onion, chiles and cheese over the potatoes. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
Place packets on grill; cover. Cook about 30 minutes or until potatoes are tender. Carefully open packets to allow steam to escape. Sprinkle with avocado and cilantro. Serve with fresh lime.
- Par-cook the potatoes just until barely tender, then assemble the packets ahead of time (up to the night before). Pop them in the fridge. Pack them carefully in the cooler, placing them on top of other food so they won’t get smashed. You can reduce the grill time by about 10 minutes.
- Swap in your favorite canned chili for the beans and use a little more cheese for truly gooey nacho-style potatoes.
- Instead of chopping up a fresh avocado, bring along some store-bought guacamole and a spicy salsa to spoon onto the “nachos”.