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Gluten Free: Optional
Serving Size: 1 Tray
Total Time: 30 Minutes
Meal Occasion: Appetizer
Level of Difficulty: Easy
Serving Size: 1 Tray
Total Time: 30 Minutes
Meal Occasion: Appetizer
Level of Difficulty: Easy
Ingredients
- 3 plum tomatoes, finely chopped
- ⅓ cup (50 g) finely chopped red or white onion
- ⅓ cup (15 g) chopped fresh cilantro
- 1 lime
- About 12 cups (300 g) corn tortilla chips
- 1 (425 g) can STAGG® Dynamite Hot Chili
- 1 can (64 g) sliced ripe olives, coarsely chopped, if desired
- 3 cups (375 g) shredded colby or Monterey jack cheese
- 1 to 2 fresh jalapeño chilies, thinly sliced, if desired
Directions
- Heat oven to 375˚F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
- Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeño slices, if desired. Repeat layers until all the ingredients are used.
- Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
Notes
- Kick up the heat when you serve these fantastic nachos.
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