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!
Servings 8 servings
- 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: 367kcal | Carbohydrates: 38g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1494mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 828IU | Vitamin C: 40mg | Calcium: 477mg | Iron: 3mg