Chorizo Chili Walking Nachos
Single-serve tortilla chip bags become the bowl: spoon in chorizo chili and campfire queso, grab a fork and walk around. No dishes to wash.
Method
Burn the fire down to red coals and set the grate over them. Finely chop the onion and cut the tomatoes into 1 cm dice. Put the grated cheddar in a bowl or zip bag, add the cornstarch and shake to coat; this keeps the cheese sauce from going lumpy or greasy. Finely shred the lettuce.
Add in this stepCheddar, grated 100 gCornstarch (cornflour) 1 tsp
Set a 18 cm pot or cast-iron skillet on the grate over charcoal (medium heat), add the chorizo and cook for , breaking it up with a spatula. When red fat has run out and the edges are crisp, add the onion and cumin and cook until the onion is translucent. Add the tomatoes, beans and water and simmer for , until it is thick enough to hold its shape on a spoon, then slide it to the edge of the grate to keep warm. If it is runny, the chips go soggy fast.
Add in this stepFresh Mexican chorizo, casings removed 120 gOnion 60 gGround cumin ¼ tspTomatoes 1Canned black beans, drained 120 gWater 4 tbsp
charcoal (medium heat)Pour the milk into a small 14 cm pot and warm it at the edge of the grate over charcoal (medium heat) until steaming. Add the coated cheese a handful at a time, stirring constantly with a spoon for , until smooth. Stir in the chopped jalapeños and 1 teaspoon of their brine. Boiling makes the cheese split, so lift the pot off the heat for a moment if it gets too hot.
Add in this stepMilk (evaporated milk is even better) 120 mlPickled jalapeños, chopped, plus their brine 2 tbsp
charcoal (medium heat)Before opening each chip bag, press it gently with your palm to break the chips into bite-sized pieces (not crumbs). Cut the top off the bag with scissors and fold the opening down about 2 cm on the outside so it stands like a cup.
Add in this stepSingle-serve bags of tortilla chips (about 50 g each) 2
Spoon plenty of chorizo chili into each bag and pour over the cheese sauce. Top with lettuce, sour cream and cilantro, squeeze over some lime and eat from the bag with a fork, mixing as you go. When you are done, fold the bag up and drop it in the rubbish bag.
Add in this stepRomaine lettuce, finely shredded 40 gSour cream 2 tbspChopped cilantro (coriander leaves) 2 tbspLime ½
Cook's tip
No fresh Mexican chorizo? Use cured Spanish chorizo cut into 5 mm dice and halve the frying time. Evaporated milk keeps the cheese sauce from setting as it cools. Chip bags lined with foil cope best with the heat.
Cooking it at camp
With almost no bowls or washing up, these are ideal for camping with kids. On a camp stove, make the chili over medium heat and the cheese sauce over low heat. Make the chorizo chili at home and pack it in a sealed container, and at camp you only need to reheat it.