Chili Nachos

(from Lucianolinda’s recipe box)

recipe originally for leftovers, but can use canned or homemade chili if you like.

Source: Kelly Brant, Arkansas Democrat Gazette

Serves 2 people

Categories: Appitizers/ snacks

Ingredients

  • 1/2 (11 oz.) bag tortilla chips
  • 1 1/2 cups leftover chili with beans
  • 4 to 5 oz. shredded sharp cheddar cheese
  • 2 red or green hot chile peppers such as jalapeno or Fresno, thinly sliced
  • 1/4 cup finely diced red onion
  • Cilantro leaves, sour cream, diced avocado, sliced black olives, opt.

Directions

  1. Heat oven to 375 degrees.
  2. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Arrange chips in a single layer over the parchment. Top chips with chili, cheese, peppers and onion. Bake 7 to 10 minutes or until cheese is melted and bubbly. Top with cilantro and/ or sour cream and other desired garnishes.

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