8 ounces tortilla chips
8 ounce bag (2 cups) Cabot Two State Farmers' Shredded Cheddar Cheese
4 ounce can diced green chiles
8 ounce jar salsa
2½ ounce can sliced black olives
1 fresh jalapeno pepper, sliced (optional!)
1 ripe avocado, sliced
½ bunch fresh cilantro, chopped
2 sheets of heavy duty aluminum foil, 18"x12"
Prep: 3 mins | Cook: 7 mins | Total: 10 mins
LAY out the two sheets of heavy duty aluminum foil.
DIVIDE first 6 ingredients between the two foil sheets, layering and distributing the chips, cheese, salsa, chiles (to taste) and olives evenly. Be sure to leave a 1"-2" border on the long sides of the foil and a 4"-5" border on the short side of the foil.
FOLD the sides of the foil up and over the nachos and crimp the foil to seal.
PLACE the foil packets on a grill, over a campfire, or in a skillet over a camp stove.
HEAT until the cheese melts.
REMOVE from the heat, carefully open the packets, top with the avocado, jalapeno slices (optional), cilantro and a squeeze of lime.
Recipe courtesy of Cabot Creamery Co-operative.