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Leftover Chili Nachos
with house salad

Active: 20 min Total: 25 min
These homemade nachos will put ballpark nachos to shame! With your chili already made, tonight's dinner is a cinch.
Smarts: Drain your leftover chili so that you don't get soggy nachos.


House Salad:
  • English cucumbers - 1/2 , chopped ((Or sub 2 Persians))
  • Roma tomatoes - 2 , chopped
  • Mixed greens - 4 oz
  • Balsamic vinegar - 2 Tbsp
  • Maple syrup - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 1/4 cup
Leftover Chili Nachos:
  • Jalapenos - 1 , sliced thinly ((Remove seeds for less heat))
  • Green onions - 1 stalk , sliced thinly
  • Mexican blend cheese - 6 oz , grated
  • Leftover chili - 4 cups , drained
  • Gluten-free tortilla chips - 5 oz
  • Sour cream (opt) - for serving


  1. Jalapenos / Green onions / Cheese - Prep as directed. (Can be done up to 3 days ahead)
  2. Cucumbers / Tomatoes - Prep as directed.
  3. Leftover chili - Ladle leftover chili into a mesh strainer, draining out liquid. Let sit for ~10 minutes. This will ensure non-soggy nachos.

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  1. Heat oven to 350F (177C) degrees.
  2. Spread chips out into one layer on a sheet pan. Ladle drained chili over chips. Sprinkle on jalapenos, green onions, and cheese. Bake for 6 to 8 minutes, until cheese is melted.
  3. While nachos are cooking, whisk together balsamic vinegar, maple syrup, Dijon, and cooking oil (if not already done). Season to taste with salt and pepper. Toss with cucumbers, tomatoes, and mixed greens.
  4. Enjoy nachos piping hot with salad on the side. Feel free to garnish nachos with sour cream.



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