Chili Parlor Nachos

Serves: 5
Total Calories: 354


8 ounces unspiced, lightly salted, commercially prepared tortilla chips, or homemade tostaditas*
2 1/2 cups (about 10 ounces) grated medium-sharp Cheddar cheese
6 pickled jalapeño peppers, stemmed and minced
1 1/2 cups chili with beans
1 medium onion, peeled and diced (about 1 cup)
4 ounces sour cream, whisked until smooth shiny


Position a rack in the upper third of the oven and preheat the oven to 425°. Layer half of the tostaditas in a round 10-inch ovenproof serving dish (we use a white ceramic quiche dish). Scatter half the cheese and half the jalapeños over these tostaditas. Bake 10–12 minutes, or until the cheese is melted and the tostaditas are lightly browned.

Meanwhile, in a small saucepan over medium heat, bring the chili to a simmer, stirring occasionally. Pour the chili evenly over the hot nachos. Sprinkle the onions evenly over the chili, top the entire business with the sour cream, and serve immediately.

*Tostaditas are corn tortilla chips, but they are not Doritos and they are not Fritos. To make: Fry 6-inch yellow or blue corn tortillas cut into 6 wedges in deep hot corn oil till crisp; drain on absorbent paper and salt lightly.

Fun Fact: The “eat, drink, and be merry” city, Austin, Texas, hosts the most restaurants and bars per capita than any other city in America. It also hosts the popular live TV show, “Austin City Limits,” and is designated “The Live Music Capital of the World.”

Nutritional Facts:

Serves: 5
Total Calories: 354
Calories from Fat: 227

This Chili Parlor Nachos recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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