Chili Nachos

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Chili Nachos

have tried on multiple occasions to create the perfect nachos with just the right amount of toppings that do not turn the chips into a mushy mess in the oven. More often than not I failed.  

Now I make them with just chips, cheese and jalapenos and set up a nacho bar so that guests can pick and choose which toppings they would like on their nachos.  These nachos are always crispy, loaded perfectly and nobody has to pick off the toppings they would prefer not to eat!

For this recipe you will need:

optional toppings: salsa, jalapenos, diced onions, shredded lettuce, cilantro, parsley, re-fried beans, sour cream, guacamole etc. Preheat oven to 350°

Place one single layer of tortilla chips on the bottom of a oven proof platter or baking sheet.  Sprinkle with cheese and jalapenos if you choose. I put jalapenos on only half of this batch.  Add another layer or two of chips and cheese.

Bake for 5-10 minutes until the cheese has melted.  While the chips are in the oven prepare your toppings.

This batch of nachos was served with my personal favorite Sunday Supper Chili for a Crowd.  Serve immediately.

Best, Victoria  

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