Chili Nachos

Nachos are the perfect college meal or game day snack. Hey, our whole family had them for dinner, so they aren’t just for the college crowd. I’ve been working on getting more college meals up on my blog, and I can’t forget this crowd pleaser. The ingredients couldn’t be simpler.

I also added an avocado to the topping which, in my case, qualifies as a green vegetable, so you’re set. Having a side salad wouldn’t be a bad idea though, we all could use more veggies.

Simply layer the tortillas on a sheet pan. Drain off the top liquid from your chili (I just tilt the can over the sink) and pile it on top of the chips with a spoon. I use Amy’s brand because its vegetarian, organic, and my favorite, but feel free to use any chili you like. Generously spread your shredded cheddar over, and top with sliced jalapeños. Pop them in the oven and when they come out, top with avocados.

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Chili Nachos
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Instructions
  1. Preheat oven to 350. Layer the tortillas on a sheet pan in a single layer, but all touching, or slightly overlapping.
  2. Drain off the top liquid from your chili (I just tilt the can over the sink) and dollop it on top of the chips with a spoon. Generously spread your shredded cheddar over the chili, and top with sliced jalapeños.
  3. Place on the center rack of your oven and cook for 5-10 minutes. Check at 5 minutes and if the cheese is nice and bubbly and melted they're done. Everyones oven is slightly different especially if you use convection, so if its not completely melted, check in another couple minutes.
  4. Once out of the oven, top with avocado. (I suggest dicing the avocado in small cubes and spreading them all over the top of the nachos.)
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