CHOW Food Team
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.
- 1 pound sharp cheddar cheese
- 14- ounce bag tortilla chips
- 4 cups warm chili
- 1 cup sour cream or crema
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.
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