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Chili Cheese Nachos
Layer it up with this recipe! Mix and match with your chips, for these have Super Bowl-worthy nachos. Here’s the formula for the perfect layer: Make a layer of chips over the entire baking sheet's surface. Sprinkle a handful or two of shredded cheese over the chips. Ladle/spoon/scatter the chilli over the surface of the cheesy tortillas. As little or as much as you like. Sprinkle more cheese, and add more chips, cheese, chilli, and cheese. Build it up to two to three layers for the ultimate nacho.
YIELDS
8
TO
10
Ingredients
Nachos
- Variety of your favourite chips: Cool Ranch or Cheddar, White & Yellow Corn Tortilla Chips, Flavored Corn Chips
- Your favourite cheese
- Leftover chilli
Pico de Gallo
- 3 ripe plum tomatoes, diced
- 1 big white onion, diced
- 1 poblano green pepper, seeded and diced
- 1 jalapeno or serrano fresh chili pepper, seeded and finely diced
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Handful of fresh cilantro, chopped
Guacamole
- 3 ripe avocados
- 1 small jalapeno pepper diced
- 1/2 cup diced white onion
- Juice of 1 lime
- Handful of fresh cilantro, chopped
- Splash of really good olive oil
- Salt and freshly ground black pepper to taste
Directions
Nachos
- Preheat your oven to 375 degrees F.
- Take a baking sheet and line it with some parchment paper or foil.
- Make a layer of chips over the entire surface of the baking sheet. Sprinkle a handful or two of shredded cheese over the chips. Ladle/spoon/scatter the chilli over the surface of the cheesy tortillas. As little or as much as you like. Sprinkle more cheese, and add more chips, cheese, chilli, and cheese. Build it up to two to three layers.
- Fire it in the oven for about eight to 10 minutes until the cheese melts and the chilli is hot. It should be a gooey, cheesy chilli mess. That’s a good thing!
- Remove the pan from the oven and let it rest for a few minutes.
Pico de Gallo
- Chop, mix, season, add cilantro, and mix again. Set aside.
Guacamole
- Peel and seed the avocadoes and put the flesh into a good-sized bowl.
- Squeeze the juice of the lime over the avocado.
- Using a fork or a spoon, mush up the avocado and leave it chunky.
- Add in the jalapeno, onion, and cilantro, drizzle with olive oil, and season with salt pepper and a pinch of cayenne pepper. Mix it up.
- Throw one of the pits of the avocado into the mix; it is supposed to help keep the avocado from oxidizing too quickly; whether it works or not, who knows. It looks fantastic and says your guacamole is made from fresh, tasty avocados.
Serve
- Serve garnished with sour cream, guacamole (store-bought or make yourself with firm but ripe avocado, lime juice, olive oil, cilantro, garlic, red onion, salt and pepper) and pico de gallo (store-bought or make it yourself with tomato, red onion, jalapeno, cilantro, lime juice, olive oil, salt and pepper). Enjoy!
