Chili-Cheese Nachos Recipe
By
CHOW Food Team
Difficulty: Easy |
Total Time:
10 mins
|
Active Time:
|
Makes:
4 to 6 servings
There are no rules when it comes to topping nachos; just go for what you like. We like this cheese-chili–sour cream combination.
This recipe was featured as part of our Nacho Recipes photo gallery.
INSTRUCTIONS
Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with 4 cups warm chili and 1 cup sour cream or crema. Serve immediately.
looks good i make the same one but i put the chili in the microwave for two mins then i take a plate and put the chips on the plate and add shreded cheese on the chips and the add the chili and mic it for 1 min and done
I second Dave MP's curiosity; particularly when the description says, "there are no rules." How can it be authentic if there are no rules??
I am curious about why this recipe is labeled as "not exactly authentic"
How do you judge authenticity in nacho recipes?
(note: I'm not trying to be a wise guy, I am truly curious about why this was labeled this way in the slide show)