Description
Got some chili leftover? Well, use that and make these über-delicious Nachos with Chili con Carne! So good and the perfect dish to share with friends!
Ingredients
For the chili nachos:
1/2 bag (about 5.3 oz./150g) of tortilla chips* (salted)
about 17.6 oz.(500g) Chili con carne (leftovers)
3.5-5.3 oz. (100-150g) grated cheese (e.g. gouda)
For the guacamole:
1/2 red onion
1-2 garlic cloves
1-2 stems of cilantro (or parsley)
3-4 cherry tomatoes, quartered
1 ripe avocado
1 tbsp. lime juice
some chili flakes*
salt, pepper
To finish:
some sour cream for serving
several cherry tomatoes, halved
some chopped cilantro or parsley
jalapeños for serving (optional)
some lime wedges (optional)
Instructions
1. Preheat the oven to 200°C (390°F). Line a 1/2-size baking sheet* or large casserole dish with baking parchment. Distribute the tortilla chips evenly on the baking sheet/in the casserole dish, spoon the chili evenly distributed on top and sprinkle with cheese. Bake in the preheated oven for about 15-20 minutes or until the cheese has melted nicely with some darker spots here and there.
2. While the nachos are in the oven, you can prepare the rest. For the guacamole, dice the onion and garlic finely, chop the cilantro (or parsley) and add everything together with some salt to a mortar and crush it until you get a coarse paste (some larger pieces are ok). Set aside.
3. Wash and dry the cherry tomatoes and quarter them. Remove the stone of the avocado, add the flesh of the avocado to a bowl and mash it with a fork. Add the paste from the mortar and the tomatoes to the bowl and mix with the avocado. Add the lime juice and season with chili flakes (to your liking), as well as some more salt and pepper.
4. As soon as the chili nachos are ready, take them out of the oven, add the guacamole, sour cream and halved cherry tomatoes on top, sprinkle with some chopped cilantro (or parsley) and jalapeños (optional) and serve with some lime wedges (also optional).
Notes
Make something amazing in the kitchen!