Ingredients 1 large handful of nacho chips - or thick and sturdy tortilla chips.
1 jalapeño - sliced. Or some pickled jalapeño
1 cup salsa
2 cups chili - Use your favorite chili.
1 1/2 cups sharp cheddar cheese - as much shredded cheddar cheese as you want.
1 dollop sour cream
1 dollop guacamole
Place a handful your favorite brand of of nacho chips or tortilla chips onto an oven-safe plate. Set your oven to 200º C.
Heat up your chili in the microwave or in a small saucepan on the stove. Scoop one cup of hot chili evenly over your nacho chips.
Sprinkle half of the shredded cheddar cheese onto the chili.
Scoop the last cup of chili onto the cheddar cheese.
Sprinkle the remaining cheddar cheese onto the chili.
Place the oven-safe plate into the oven. Remove from the oven with an oven mitt once the cheese has fully melted.
This is a photo of the chili nachos right out of the oven and ready for toppings.
Add a dollop of sour cream.
Add a dollop of guacamole.
Add the salsa evenly over the chili nachos. Instead of salsa, I used 1 diced tomato.