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Sheet pan lined with parchment paper with loaded nachos on top.

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 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
Calories 845kcal
Author Katie


  • Oven



  • 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.


Serving: 1cup | Calories: 845kcal | Carbohydrates: 73g | Protein: 27g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 1506mg | Potassium: 715mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1329IU | Vitamin C: 6mg | Calcium: 622mg | Iron: 6mg