Leftover Chili Nachos
with pico de gallo / romaine salad
One of our favorite ways to use leftover chili is on top of nachos and we're sure the whole family will love this fun meal. A batch of pico de gallo makes an easy topping for the nachos and also is tossed with lettuce for a simple side salad.
Ingredients
- Green onions - 2 stalks , chopped, green and white parts combined
- 'Almost' Texas Chili (leftover from Tuesday) - ~3 cups
- Tortilla chips - 5 oz
- Cheese, shredded Mexican blend - 6 oz
- Pico de Gallo (ingredients listed separately) - 1/2 cup
- Sour cream - for serving (sub plain or Greek yogurt)
- Shallots - 1/2 clove , chopped
- Jalapenos - 1 , chopped
- Tomatoes, roma - 6 , chopped
- Cilantro - 2 Tbsp , leaves chopped
- Lime juice - 2 tsp
- Lettuce, romaine hearts - 5 oz , chopped
- Avocados - 1 , cubed
- Pico de Gallo (ingredients listed separately) - 1/2 cup
Nutrition Facts
Prep
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Shallots / Jalapenos - If prepping right before cooking, get oven heating first. Prep as directed and combine. (Can be done up to 5 days ahead)
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Make pico de gallo - Chop tomatoes and cilantro. Combine with shallots, jalapenos and lime juice. Season with some salt and pepper. (Can be done 1 day ahead)
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Green onions / Lettuce / Avocados - Prep as directed.
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Make
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Heat oven to 350F / 177C degrees.
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Drain any excess liquid off chili.
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Spread chips out into one layer on a sheet pan. Top with cheese and then leftover chili. Bake for 6 to 8 minutes, until cheese is melted.
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While nachos bake, toss lettuce with avocados and half the pico de gallo (reserve the other half). Season with some salt.
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When nachos are finished, top with green onions, remaining half of pico de gallo and sour cream. Enjoy with salad on the side.
Nutrition Facts
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