Made with hearty chili with beans, gooey cheddar cheese, spicy jalapenos, and topped with fresh Pico de Gallo, fragrant chopped cilantro, crisp sliced radishes, and creamy sliced avocado, these nachos are sure to become a new favorite.
Ingredients
| 10 | cups corn tortilla chips |
| 1 | (15-ounce) can STAGG® LAREDO® Chili with Beans, heated |
| 2 | cups shredded cheddar cheese |
| 2 | fresh jalapeño peppers, thinly sliced, if desired |
| Toppings: Pico de Gallo, chopped cilantro, sliced radishes and sliced avocado |
Directions
Heat oven to 400˚F. Arrange half of the chips in large cast iron skillet or on large rimmed baking sheet. Top with half of the chili and half of the cheese. Add jalapeño slices, if desired. Layer with remaining chips, chili, cheese and jalapeño slices.
Bake 8 to 10 minutes or until cheese is melted. Top with desired toppings.