Chili Parlor Nachos (tnt) Recipe

No Photo

Have you made this?

 Share your own photo!

Chili Parlor Nachos (tnt)

Lynnda Cloutier

By
@eatygourmet

I've made these many times, and they're always a hit.Eating these nachos--mounded high, mortared together with melted cheese, and napped with steaming chili con carne--is an exercise in manual dexterity and greed. Provide plenty of napkins. In Texas, there are some pretty good brands of canned chili for sale, but in the rest of the country, you may prefer to use homemade.Unknown Source


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

8 oz unspiced, lightly salted, commercially prepared tortilla chips, or homemade tostaditas*
2½ cups (about 10 oz.) grated medium sharp cheddar cheese
6 pickled jalapeno chilies, stemmed and minced
1½ cups chili with beans
1 medium onion, peeled and diced (about 1 cup)
4 oz sour cream whisked until smooth & shiny

Directions Step-By-Step

1
Position a rack in the upper third of the oven and preheat the oven to 425.

Layer half the tostaditas in a round 10" ovenproof serving dish (we use a

white ceramic quiche dish). Scatter half the cheese and half the jalapenos over

these tostaditas.Make another layer using other half of ingredients. Bake 10 to 12 minutes, or until the cheese is melted and the

tostaditas are lightly browned. Meanwhile, in a small pan over medium heat,

bring the chili to a simmer, stirring occasionally. Pour the chili evenly over

the hot nachos. Sprinkle the onions evenly over the chili, top the entire

business with the sour cream and serve at once. Serves 4 to 6

*Tostaditas are corn tortilla chips, but they are not Doritos and not

Fritoes. To make: Fry 6" yellow or blue corn tortillas cut into 6 wedges in

deep hot corn oil until crisp. Drain on paper towels and salt lightly.

Source: The Texas Border Cookbook
2
Note: The name El Paso is a shortened version of El Paso del Rio del

Norte--the pass through the river of the North--the name given to the pristine

river

valley by conquistador Don Juan de Onate more than four centuries ago. Through

this pass, today marked as an historic monument, Spanish explorers found their

way into what is now America, claiming it for the Crown.

About this Recipe

Course/Dish: Cheese Appetizers