Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Leftover chili – warm
Tortilla chips
Cheese – pepper jack and your favorite, grated or chopped (about 1/2 lb total, more if you like)
Green onions – chopped

Got Chili?

You made the chili just the way you like it, and everyone raved, and now you’ve got some left over. The heavy lifting is done, you’ve already got the spices in the chili (jalapenos, Worcestershire and Cholula, right?).

Don’t Put It In The Freezer

Of course chili freezes well, we know that. But instead of giving it the deep freeze, then forgetting all about it and throwing it away in a year when you get ready to cook up a new batch, just put it in the fridge for a couple of days (till the next game is on TV), pick up some good tortilla chips, some cheeses – pepper jack and whatever your other favorite is (Roscoe recommends smoked cheddar) – some green onions, and you’ve got the fixin’s for great nachos.

It’s Easy, And Everybody Loves It

Just line a pizza pan or a cookie sheet with foil (for easy cleanup), and layer some tortilla chips on the bottom. Dollop some (warm) chili over the chips, then sprinkle the cheese. Then do it all again. Two layers works well, but you can go as high as you like. When you’re finished, sprinkle the chopped green onions on the top.

Pop It In The Oven

400 for around 15 minutes, or whenever the cheese is bubbling and the tortillas are getting crispy.

Guacamole Works

Serve it on the side, or just dollop some right on top when you serve it (dollop is a bonafide culinary term, in case you were wondering).

This Ain’t No Taco Bell, You’re Cookin’ With Roscoe

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-Roscoe