chili parlor nachos (tnt)

How To Make chili parlor nachos (tnt)

• 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
• Step 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.
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