Island hopping is a great way to see the world in a fun and exciting way. After all, all you need is your backpack, a map, and a boat ticket to get you from island to island, and it’s the perfect way to see this planet from a different perspective. However, every island-hopping adventure needs to start somewhere, and it’s best to choose a destination that offers all kinds of different island hopping options.

St. Vincent

When you think of the Caribbean, you probably immediately think of expensive destinations that are more suited to honeymooners and social media stars than island hoppers. Yet, that isn’t the case at all. St. Vincent is a beautiful starting point for some island hopping, due to the fact that it’s so close to around 30 islands that make up the Grenadines. Why not give them a go?

Mykonos

Sure, Mykonos is full of party animals and tourists, but that’s not why you should make your way to this Greek island. Because it’s so popular, there are so many amazing routes that you can take if you want to explore the Cyclades. As you travel the Aegean Sea, you have a whopping 56 islands to choose from – although only around 24 of them are inhabited.

San Juan

Many people assume that you can’t island hop in the United States, but that assumption would be wrong. If you make your way to the Pacific Northwest, you could start off your island-hopping adventure in San Juan. From there, there are literally hundreds of islands for you to explore. Simply grab your sea legs and sense of adventure and see where the wind takes you. What could be better than that?

Every journey needs a starting point, and this is especially true if you want to go island hopping. Thankfully, there are so many starting destinations to choose from.

Nachos seem ideally suited for any occasion starting from a lazy weeknight dinner, weekend party appetizer to a late-night pub grub. But when served at a campground, this beloved fun communal dish becomes more irresistible with the thrill of being outdoor and the smoky warmth of a campfire.

It is a wrong idea that this cheesy crunchy delight can’t be made right outdoors due to the lack of a conventional oven or other kitchen tools. For coming together as a campfire staple, you would only need a few ingredients and an easy method.

Kitchenware

• Cast iron Dutch oven / cast iron skillet (for smaller portion) • A lid / a large plate / a sheet of aluminum foil to cover

Ingredients (2 servings as dinner / 4 servings as an appetizer)

• Tortilla chips, ½ lb • El Pato hot tomato sauce, or similar sauce, 1 can (7.75 oz) • Shredded Mexican cheese blend / A mix of Sharp Cheddar, Colby, and Monterey Jack blend, 1 cup • 1 tablespoon neutral-flavored oil • 4-5 green onions, sliced • 1 large avocado, cubed • Drained black beans, 1 can (14.5 oz) • 1 small lime, cut into wedges • Few sprigs of fresh cilantro, finely chopped

Method

• Make sure to prevent the nachos from sticking. Oil the bottom of the Dutch oven or the skillet lightly with a brush or kitchen tissue. • The one secret technique to build perfect nachos is ‘layering’. To build the first layer, spread ⅓ portions of the chips evenly into the oven or skillet, then pour ¼ portions of the canned El Pato, ¼ cup cheese, ¼ canned black beans, and a few pieces of avocado. Sprinkle some finely chopped green onions and cilantro on the top. Repeat the same for a number of layers as per your wish.

• Adjust your campfire and place a metal grill over it. Then cover the Dutch oven or skillet properly and place it on the grill. Give it time about 10 minutes to melt the cheese. You can place coals or embers on top of the lid for better and quicker cooking. Serve immediately with lime wedges on the side.

Note

• If you want to add meat, make sure to sauté them first until cooked thoroughly, before building your layers of nachos.

Now, customize your toppings, go lazy or crazy with layers, and share and enjoy your labor of love with a cold beer and a warm campfire.