Prepare your camping grill by heating it to medium heat. Place a sheet of aluminum foil large enough to hold the nachos on the grill grate and lightly brush it with olive oil to prevent sticking.

Spread a layer of tortilla chips evenly over the aluminum foil.

Sprinkle half of the shredded mozzarella and cheddar cheese over the chips.

Add the shredded halal chicken, black beans, diced tomatoes, green onions, and jalapeños (if using) evenly across the chips.

Sprinkle the remaining half of the mozzarella and cheddar cheese over the toppings.

Cover the grill with its lid and allow the nachos to cook for 5-7 minutes, or until the cheese is fully melted and bubbly. Keep a close eye to avoid burning the chips.

Carefully remove the grilled nachos from the grill using tongs or gloves to prevent burns.

Top the nachos with sour cream, guacamole, and chopped fresh cilantro before serving.