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Chili Cheese Nachos
Chili Cheese Nachos recipe made at home! Tortilla chips piled high with leftover chili, Rotel, tomatoes, cheese, sour cream, and chopped jalapenos. No need for takeout with these nachos!
Course Appetizer
Cuisine American
Keyword recipe for chili cheese nachos
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 8 servings
Calories 367 kcal
10-12 oz restaurant-style tortillas 30 oz can chili or about 3 cups leftover chili 10 oz can Rotel drained 16 oz Velveeta 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.
Calories: 367 kcal | Carbohydrates: 38 g | Protein: 16 g | Fat: 18 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 1494 mg | Potassium: 520 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 828 IU | Vitamin C: 40 mg | Calcium: 477 mg | Iron: 3 mg