Mexican Recipes/ Side Dishes

Chili and Cheese Nachos Platter

After the marathon effort of my last Famous Chocolate Nutella Babka post, I thought I would do something simpler this time- hence my recipe for Chili and Cheese Nacho Platter. I was able to use some leftover chili con carne for this recipe, plus some other ingredients that I already had on hand. The only thing I had to buy was the tortilla chips!

This makes a great appetizer for guests that drop by or could even be turned into a main meal. My husband asked me to add a fried egg on top of his serving and he considered that to be his dinner!

The amount of ingredients you use for this recipe depends on the size of your serving dish, hence I have left some of the measurements ‘open.’ This dish requires layering the tortilla chips with the chili and cheese, then finishing off with the salsa, avocado, cilantro and sour cream on top. Feel free to add your other favorite ingredients to this dish as well.

Note: To cook and serve my Nachos dish, I used a Comal, a flat griddle used in Mexico to cook tortillas and prepare food.

Chili and Cheese Nacho Platter
Serves 4
Tortilla chips layered with chili and cheese and topped with salsa and other goodies!
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Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Ingredients
  1. 1 13-oz bag of tortilla chips
  2. 1 ½ - 2 cups chili
  3. 4 cups coarsely shredded Monterey Jack cheese
  4. Fresh salsa mixture (diced tomatoes, red onion, coriander, lime juice)
  5. Spring onion
  6. 1 avocado, sliced
  7. 1 fire-roasted red pepper, sliced
  8. Pickled sweet peppers (optional)
  9. Hot sauce and sour cream
  10. Chopped cilantro (coriander) for garnish
Instructions
  1. Pre-heat oven to 400 F (200 C). Lightly oil a round baking sheet (I used a Comal). Spread ½ of the tortilla chips on the baking sheet, then top with ½ each of the chili and shredded cheese. Repeat the layering with the remaining tortilla chips, chili and cheese. Bake for several minutes until the cheese melts.
  2. Remove from oven and top with some of the fresh salsa, diced spring onion, pickled peppers and fire-roasted red pepper and sliced avocado. Sprinkle some hot sauce and chopped cilantro around the platter, and then place a dab of sour cream in the middle.
  3. To make a main meal of it, fry several eggs in a fry pan, then place on top of the Nacho Platter.
G'day Soufflé http://www.gdaysouffle.com/

 

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8 Comments

  • Reply
    John/Kitchen Riffs
    January 19, 2017 at 12:38 pm

    I love chili! And love using leftover chili in dishes. In fact I just made one (not nachos!) using leftover chili. Great minds, what? 🙂 Anyway, nachos are such a nice starter or snack. These look great — thanks.
    John/Kitchen Riffs recently posted…Real-Chili Chili Mac CasseroleMy Profile

  • Reply
    lisaiscooking
    January 23, 2017 at 7:18 am

    I wish I had this in front of me right now! What a perfect Sunday afternoon snack. Love all those toppings.

  • Reply
    Kathy @ Beyond the Chicken Coop
    January 23, 2017 at 11:06 am

    A great platter of nachos is all I really need for dinner! This looks fabulous! 🙂

  • Reply
    Juliana
    January 25, 2017 at 9:10 am

    Oh Fran, I can munch of this nacho plate all day long…looks delicious, and packed with great flavors.
    Have a wonderful week ahead 🙂
    Juliana recently posted…Cauliflower Pizza CrustMy Profile

  • Reply
    Bindia | Indisk Takeaway
    January 25, 2017 at 8:15 pm

    Feeling hungry missing this nachos platter. Looks so much delicious.

  • Reply
    All That I'm Eating
    January 31, 2017 at 2:31 am

    Yes please! This is just the thing for a cold winter evening.
    All That I’m Eating recently posted…Vegetarian Fish and Chips (with Halloumi)My Profile

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