Nachos from the Dutch Oven

Melted cheese, crispy chips, and a touch of heat.

Who’s it for?

Serves 4–6 as a snack or appetizer.

Ingredients (4 servings):

1 bag of tortilla chips
150 g shredded cheese
1 tomato, diced
1 red onion, finely chopped
Jalapeños to taste
1 tbsp olive oil
Fresh cilantro

You’ll need:

Dutch oven with lid
Fire pit or BBQ
Charcoal or firewood

Here’s how to make it:

Assembly
Lightly grease the Dutch oven. Layer potato chips, cheese, a little tomato, onion, and jalapeño—repeat.
Heating
Place the pan over low heat for 10–15 minutes with briquettes on the lid as well.
Serving
Sprinkle with cilantro. Serve directly from the pan with dips on the side.
Variation?
Add pulled pork or cooked ground beef for a heartier version.

Tip:

Use beechwood smoke for an extra layer of depth of flavor.

Dutch Oven Nachos – cheesy, crunchy, and perfectly cooked.

Melt hearts (and the cheese) with Giant Flames

Nachos from the Dutch Oven are the ultimate crowd-pleaser around the fire. But beware: this dish is a true test of your heat control. You want perfectly melted cheese on top, without the tortilla chips at the bottom of your heavy cast-iron pan turning into black, impenetrable coals. For that, you need fuel that you can dose precisely.

Giant Flames charcoal or coconut briquettes

Charcoal briquettes: tortilla chips are delicate and burn quickly. Our compressed charcoal briquettes have a slightly lower peak heat than coconut briquettes, but burn incredibly evenly and stably. This gives you ultimate control. They retain their shape perfectly, making them ideal for stacking on the rim of your lid.
Coconut briquettes: have you had the Dutch Oven on the fire for hours for a chili con carne, for example, and are you tossing the nachos in as a snack afterwards? Then use the residual heat from our long-glowing coconut briquettes! Place a few underneath and a generous number on the lid for that perfect melt.