“Every once in awhile we have a nacho night, just something to bung together and plate out for a good movie, this isn’t finger food, but as enjoyable on the end of a fork as if it were”.

Make a batch of chili as per the ‘Basic Chili recipe’ on the Southtier website, clicking the above link will take you there. When making the basic chili recipe, try and drain off any extra juices from when you brown the mince, as you want this version to be as dry as possible.

Preheat the oven at 190ºC.  Prepare a large baking dish and line the bottom with the tortilla chips.

Add a layer of Mozzarella and as many jalepenos as you dare.  Once the chili is ready pour onto the top of the chips ONLY when you’re ready to put it in the oven, if you leave the chili on the chips for too long, you’ll end up with a mushy layer of chips that doesn’t really have the most appealing texture in the world.  If you’re not too bothered about the amount of cheese you’re using, sometimes it’s great to use another layer of Mozzarella on top of the chili as well.  You should leave the  nachos in the oven for around 5-10minutess, really enough time to melt the cheese.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Related posts:

  1. Basic Chili Recipe This chili is basic but tasty; add chopped green chile...
  2. Oven-roasted chips "Try these oven-roasted chips, far less fatty than their fried...
  3. Mom’s Hockey Puck Meatloaf "A greatly improved version of this timeless classic, I was...
  4. Spicy Lentil Chili "This is a great replacement for a meat chili, even...
  5. Penne alla Pizzaiola "A combination of classic pizza ingredients in a pasta sauce"...