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Chili Parlor Nachos
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a delicious appetizer



  • 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
  • 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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