Chili Parlor Nachos

• 8 ounces unspiced, lightly salted tortilla chips, or homemade tostaditas.
• 2-1/2 cups (600 ml) (about 10 ounces) grated medium-sharp Cheddar cheese
• 6 pickled jalapeno chilies, stemmed and minced
• 1-1/2 cups (350 ml) chili with beans
• 1 medium onion, peeled and diced(about 1 cup)
• 4 ounces sour cream, whisked until smooth and shiny

1. Position a rack in the upper third of oven.
2. Preheat oven to 425 degrees (225 C.).
3. Layer half of the tortilla chips in a round 10" ovenproof serving dish.
4. Scatter half the cheese and half the jalapenos over tortilla chips.
5. Bake 10-12 minutes or until cheese is melted and tortilla chips are lightly browned.
6. In a small pan, over medium heat, bring chili to simmer.
7. Stir occasionally.
8. Pour chili evenly over the hot nachos.
9. Sprinkle the onions evenly over the chili.
10. Top the entire business with Sour cream, and serve at once.
11. Repeat the process for second helpings.

tortilla chips, cheddar cheese, jalapeno chilies, beans, onion, sour cream

Taken from online-cookbook.com/goto/cook/rpage/0007B5 (may not work)