Advertisement
Recipe: Chili Parlor Nachos
Similar Categories: Chili, Parlor, Nachos
8 oz. unspiced, lightly salted, commercially prepared tortilla chips, or
homemade tostaditas*
2 1/2 cups (about 10 oz.) grated medium sharp Cheddar cheese
6 pickled jalapeno chilies, stemmed and minced
1 1/2 cups chili with beans
1 medium onion, peeled and diced (about 1 cup)
4 oz. sour cream whisked until smooth and shiny
Position a rack in the upper third of the oven and preheat the oven to 425.
Layer half of the tostaditas in a round 10" ovenproof serving dish (we use a
white ceramic quiche dish). Scatter half the cheese and half the jalapenos over
these tostaditas. Bake 10 to 12 minutes, or until the cheese is melted and the
tostaditas are lightly browned. Meanwhile, in a small pan over medium heat,
bring the chili to a simmer, stirring occasionally. Pour the chili evenly over
the hot nachos. Sprinkle the onions evenly over the chili, top the entire
business with the sour cream and serve at once. Serves 4 to 6
homemade tostaditas*
2 1/2 cups (about 10 oz.) grated medium sharp Cheddar cheese
6 pickled jalapeno chilies, stemmed and minced
1 1/2 cups chili with beans
1 medium onion, peeled and diced (about 1 cup)
4 oz. sour cream whisked until smooth and shiny
Position a rack in the upper third of the oven and preheat the oven to 425.
Layer half of the tostaditas in a round 10" ovenproof serving dish (we use a
white ceramic quiche dish). Scatter half the cheese and half the jalapenos over
these tostaditas. Bake 10 to 12 minutes, or until the cheese is melted and the
tostaditas are lightly browned. Meanwhile, in a small pan over medium heat,
bring the chili to a simmer, stirring occasionally. Pour the chili evenly over
the hot nachos. Sprinkle the onions evenly over the chili, top the entire
business with the sour cream and serve at once. Serves 4 to 6
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chili, Parlor, Nachos
| Ivan's Favorite Carrot Cake | Oven Pancakes |
