Chili Cheese Nachos

Belly up to a big old plate of homemade Chili Cheese Nachos. Gone are the days that you need to go to a restaurant to make nachos this good.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 2

Total Time 12

Servings

Calories 845kcal

Author Katie

Preheat the broiler on high. Re-heat chili if needed. Prep toppings while chili is reheating.
Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Broil for 2 minutes or until cheese is bubbling.
Remove from the oven and top with diced tomatoes, lettuce, and cilantro. Place sour cream in zip lock baggy, cut a small piece of the corner off the bag and drizzle on top. Enjoy.

Shredding cheese - I find the best way to shred a block of cheddar cheese fast is to use your food processor. Most come with a cheese grater disc.
Toppings - The sky is the limit when it comes to toppings for loaded nachos. Lettuce, tomatoes, diced onions, jalapeno, olives, cilantro, sour cream, salsa, guacamole are just a few of my favorites.
Piping soft liquids - I find the easiest way to pipe on the soft liquids like sour cream and guacamole is to place in a ziplock bag. Then carefully cut a tiny little piece off the corner of the bag. This will help let you pipe ribbons of sour cream without have clumps!
Meat - Like I mentioned above you can use any type of chili for this recipe. You could also use shredded chicken or beyond meat crumbles for a vegetarian option.