Description
These Tin-Foil-Packet Nachos are a fun and easy way to enjoy a classic snack with a twist. Packed with delicious toppings, they are perfect for sharing at parties or as a quick meal option.
Ingredients
Units
Scale
Main Ingredients:
- 1 large bag of your favorite tortilla chips
- 2 cups of shredded sharp cheddar cheese (or mix it up with a blend of Monterey Jack and Colby)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 fresh, ripe tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño, thinly sliced (remove the seeds if you like it less fiery)
- 1/2 cup of black olives, sliced
- 1/2 cup of sweet corn (fresh, frozen, or canned will do)
- 1 cup cooked, shredded chicken or ground beef (optional)
- Chopped cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the foil packets: Lay out four large sheets of heavy-duty aluminum foil. Divide the tortilla chips evenly among the foil sheets.
- Add toppings: Sprinkle each pile of chips with cheese, black beans, tomato, red onion, jalapeño, olives, corn, and cooked meat if using.
- Seal the packets: Fold the foil over the nachos and crimp the edges to seal them tightly.
- Bake: Place the foil packets on a baking sheet and bake for 10-12 minutes, until the cheese is melted and bubbly.
- Serve: Carefully open the foil packets, garnish with cilantro, and season with salt and pepper before serving.
Notes
- You can customize the toppings to suit your preferences, such as adding salsa, guacamole, or sour cream.
- For a vegetarian option, omit the meat and add more veggies like bell peppers or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg