Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 can of chili (15 oz)
- 1 cup of shredded cheddar cheese
- 1/4 cup of diced green onions
- 1/4 cup of diced tomatoes
- 1/4 cup of sliced black olives
- 1/4 cup of sour cream
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line a baking sheet with aluminum foil.
3. Spread the tortilla chips evenly on the baking sheet.
4. Pour the chili over the tortilla chips.
5. Sprinkle the shredded cheddar cheese over the chili.
6. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle the diced green onions, tomatoes, and black olives over the top.
8. Serve with a dollop of sour cream on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 1100mg
Carbohydrates: 45g
Fiber: 6g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use Monterey Jack cheese or a blend of Mexican cheeses.
- Instead of canned chili, you can use homemade chili or vegetarian chili.
- Instead of sour cream, you can use Greek yogurt or avocado crema.
Variations:
- Add cooked ground beef or shredded chicken to the chili for extra protein.
- Top with jalapenos or hot sauce for a spicy kick.
- Use different types of cheese, such as pepper jack or queso fresco.
- Add guacamole or salsa on top for extra flavor.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even cooking.
- Use a spoon to spread the chili evenly over the tortilla chips.
- Don't overcook the nachos, as the chips can become burnt and the cheese can become tough.
Storage instructions:
Store any leftover nachos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nachos in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with extra diced tomatoes, green onions, and black olives.
Garnishes:
Diced tomatoes, green onions, black olives, jalapenos, hot sauce, guacamole, salsa, cilantro.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the cheese isn't melting evenly, try spreading it out more evenly over the chili.
Food safety advice:
Make sure to store any leftover nachos in the refrigerator and reheat them thoroughly before eating.
Food history:
Nachos were invented in 1943 by Ignacio "Nacho" Anaya in Piedras Negras, Mexico.
Flavor profiles:
Savory, cheesy, spicy, tangy.
Serving suggestions:
Serve as an appetizer or a main dish for a casual dinner.
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Region: Mexican