Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan*.

Add small dollops of roasted red pepper hummus around on top of the chips.

Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.

Then spoon white queso all around on the nachos.

Scatter minced or chopped red onion on as another layer.

Finally add shredded cheese, spreading it out evenly all across the nachos.

Once you have the height you think you need over the campfire, place the pan full of nachos on the tripod grill (you can either use a heated lid with a skillet or Dutch oven, or use aluminum foil as sort of a tent wrapped around the griddle pan to trap the heat).

Cook the nachos until the cheese has fully melted and everything is heated through. It’ll probably take 10 to 15 minutes.

Then serve with your favorite toppings like tomatoes, avocados, and sour cream.