Description:

a delicious appetizer

Source:

Lynnda

Serves/Makes:6

Ingredients

• 8 ounces unspiced, lightly salted tortilla chips, or homemade tostaditas.
• 2-1/2 cups (600 ml) (about 10 ounces) grated medium-sharp Cheddar cheese
• 6 pickled jalapeno chilies, stemmed and minced
• 1-1/2 cups (350 ml) chili with beans
• 1 medium onion, peeled and diced(about 1 cup)
• 4 ounces sour cream, whisked until smooth and shiny

Preparation

• Position a rack in the upper third of oven.
• Preheat oven to 425 degrees (225 C.).
• Layer half of the tortilla chips in a round 10" ovenproof serving dish.
• Scatter half the cheese and half the jalapenos over tortilla chips.
• Bake 10-12 minutes or until cheese is melted and tortilla chips are lightly browned.
• In a small pan, over medium heat, bring chili to simmer.
• Stir occasionally.
• Pour chili evenly over the hot nachos.
• Sprinkle the onions evenly over the chili.
• Top the entire business with Sour cream, and serve at once.
• Repeat the process for second helpings.

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