This is a quick and easy recipe for Chili nachos. Making nachos is the perfect way to use leftover chili. View our recipe for chili you can make in under an hour. Nachos are also the perfect snack for Superbowl parties. Just scale this recipe up as needed.
Although I use shredded cheddar cheese, if you want nachos like they serve at places like a stadium, movie theatre, etc , you could use a processed cheese like Cheez Whiz or Velveeta.
For those wondering how to make nachos that don’t get soggy, the best thing to do would be to load a single chip with each ingredient one at a time as you eat them. This doesn’t make for a very appealing presentation though. The other alternative is to just eat them really fast.
- 1 large handful of nacho chips - or thick and sturdy tortilla chips.
- 2 cups chili - Use your favorite chili.
- 1 1/2 cups sharp cheddar cheese - as much shredded cheddar cheese as you want.
- 1 jalapeño - sliced. Or some pickled jalapeños
- 1 dollop sour cream
- 1 dollop guacamole
- 1 cup salsa
Place a handful your favorite brand of of nacho chips or tortilla chips onto an oven-safe plate. Set your oven to 400º Fahrenheit.
Heat up your chili in the microwave or in a small saucepan on the stove. Scoop one cup of hot chili evenly over your nacho chips.
Sprinkle half of the shredded cheddar cheese onto the chili.
Scoop the last cup of chili onto the cheddar cheese.
Sprinkle the remaining cheddar cheese onto the chili.
Place the oven-safe plate into the oven. Remove from the oven with an oven mitt once the cheese has fully melted.
This is a photo of the chili nachos right out of the oven and ready for toppings.
Add a dollop of sour cream.
Add a dollop of guacamole.
Add the salsa evenly over the chili nachos. Instead of salsa, I used 1 diced tomato.
For extra heat, add 1 sliced jalapeño.
Now that you have learned how to make chili nachos, please be sure to view these other chili recipes.
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