Ultimate Nachos Recipe
This ultimate nachos recipe makes a delicious nachos out of leftover chili con carne. This is far more than just cheese and tortilla chips, it’s really a ‘super nachos’ with the works and it’s how we like to eat our nachos.
- 1 cup of chili con carne warmed
- 1 cup shredded cheddar cheese
- 2 jalapeño peppers pickled, diced finely
- 160 g corn chips ‘restaurant-style’
- 1 cup red tomato salsa
- 1 cup sour cream
- 2 tbsp black olives pitted & sliced
- 2 stalks of spring onions green parts only, sliced finely
Preheat the oven broiler as high as it will go.
Make a layer of overlapping corn chips at the edge of the plate then continue with concentric circles until the plate is covered. Add a few more to the centre of the plate.
Cover the corn chips with the grated cheese.
Place the plate in the oven and leave until cheese is just melted and gooey.
Remove the plate from the oven and top with a mound of the warm chili. Sprinkle with more cheese and return to the oven only until all the cheese is melted.
Remove from the oven and while still hot, pour some salsa on top, plop a blob of sour cream on top of that. Then generously sprinkle with slices of olives, jalapeños and spring onions to finish.
Calories: 1065kcal | Carbohydrates: 80g | Protein: 31g | Fat: 73g | Saturated Fat: 31g | Cholesterol: 141mg | Sodium: 2841mg | Potassium: 1225mg | Fiber: 13g | Sugar: 12g | Vitamin A: 2745IU | Vitamin C: 9.4mg | Calcium: 773mg | Iron: 7mg