Chili Nachos
  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 jalapeƱos.
  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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