06Sep2012 Chili Cheese Nachos So every time we go out to eat, which is just about never anymore, we go all out and get an appetizer. Usually it’s nachos, spinach and artichoke dip, stuffed mushrooms… yeah pretty much those are the favorites. I was thinking, why not serve an appetizer for dinner? Not all the time, but switch it up! This thing was HUGE and it was so fun. Add some more jalapenos to dial up the spice or omit if your family is super sensitive, this recipe is more about the method than the ingredients. Chili Cheese Nachos 1 bag restaurant-style tortillas 2 15oz cans Hormel chili (or about 3 cups leftover chili) 10oz can Rotel, drained 16oz Velveeta (the small loaf) jarred sliced jalapenos, drained 1 cup sour cream Heat chili in saucepan over medium heat for 10 minutes until hot. Spread layer of tortillas on bottom of large platter. Pour half of chili over tortillas. Spoon half of Rotel over chili. Melt Velveeta in microwave at 20 second intervals until completely melted. Drizzle half of cheese over Rotel. Repeat second layer with remaining ingredients: tortillas, chili, Rotel, and Velveeta. Sprinkle desired amount of jalapenos around edge of platter and dollop sour cream on top. YUM! My weird kid liked the sour cream best of all. :/ Linking up to these fabulous parties. Check them out!