Unless I’m stuffing it into sweet potatoes or using it as a love nest for eggs, the last bits of a pot of chili often make their way onto tortilla chips. Baked with cheese and topped with fresh salsa, canned beans, and avocado, nachos for dinner is often my kids’ vote when it comes to using up the leftover chili.
- Flour or corn tortilla chips
- Leftover chili, any variety*
- Shredded cheddar or Mexican cheese blend
- Toppings: salsa, sliced bell peppers, diced avocado, chopped cilantro, sliced black olives, sour cream, etc.
Preheat oven to 350 degrees. For easy clean up, line a half sheet pan with parchment (optional). Line the sheet pan with a layer of tortilla chips.
In a saucepan, bring leftover (or canned) chili to a simmer.
Top chips with spoonfuls of chili. Sprinkle the cheese on top. Bake in preheated oven for 6-10 minutes, or until cheese is melted.
To serve, top nachos with salsa, diced green onions, sliced baby bell peppers, fresh cilantro, etc.