Description
Homemade chili nachos are crispy, cheesy, delicious, and flavorful. This modern twist on a Mexican classic are the best way to use up any leftover chili.
Ingredients
- 12 ounces (350 grams) tortilla chips
- 2 cups cheddar cheese, shredded and divided
- 1 + 1/2 cups leftover chili (beef chili or vegetarian chili)
- 1 tablespoon fresh cilantro, finely chopped
- 2 tablespoons sour cream
- lime wedges (optional, for serving)
Instructions
- Preheat the oven to 375 F.
- Arrange tortilla chips evenly in a single layer on a quarter sheet baking pan. Top with 1 cup of cheese. Repeat with another layer of chips and the remaining cheese.
- Bake for 12-15 minutes until the melted cheese turns golden brown and bubbly.
- Remove the sheet pan from the oven and spread chili evenly on top. Return the sheet pan to the oven and continue baking for another 6-8 minutes until the chili is warmed through. If your chili is already warm, then you can skip this step.
- Top with cilantro, sour cream, and lime wedges (if desired) and serve immediately.
Notes
Line your pan: You can use aluminum foil to line your sheet pan for easy clean-up. This trick never disappoints.
How to store: Store nachos in a ziploc bag and press out all the air from the bag, and in the refrigerator for up to a day or two.
How to reheat: Remove the cold toppings (sour cream and lime wedges) and place nachos on a quarter sheet baking pan. Cover loosely with aluminum foil and reheat in a preheated 300F oven for 5-10 minutes, or until cheese it melted and nachos are crispy. You can also reheat a small batch in the air fryer at 300 F for 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Bake
- Cuisine: Mexican