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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
Cook Time 10 minutes
Servings 8 servings
Calories 367kcal


  • 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