6 oz nacho chips, (1 bag), or tortilla chips
15 oz lamb, black beans, and chipotle chili, (1 can) or beef chili with beans, or any of your favorite chili
For Nacho Cheese Sauce:
1 cup sharp cheddar cheese, grated
1 cup monterey jack cheese, or pepper jack cheese, grated
1 cup processed cheese, preferably Velveeta, chilled and grated
½ cup milk, add more as needed
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp paprika
salt and ground black pepper, to taste
water, for boiling
To serve:
any accompaniment or condiments of your choice , can be salsa, sour cream, guacamole, remaining cheese sauce, chopped cilantro, and chopped pickled jalapeños
Prepare a pot with boiling water and combine all your cheese and milk into a heat-proof mixing bowl.
Place this on top of your pot of boiling water and whisk until the cheese has completely melted. Ensure that the boiling water does not touch the bottom of your mixing bowl.
Once your cheese has melted, add all your spices then whisk to combine. You may need to add more milk to make the cheese sauce smooth.
Season with salt and pepper to taste. Adjust accordingly and set aside.
Reheat your chili in a skillet over medium heat. Once hot, assemble your nachos.
On a serving container, add half of your chips, half of your cheese sauce, and half of your chili. Repeat until you have used up all your cheese sauce, chips, and chili.
You can serve it as is or with any accompaniments and or roughly ¼ cup condiments of your choice per serving.
Sugar: 3g
:
Calcium: 890mg
Calories: 577kcal
Carbohydrates: 31g
Cholesterol: 93mg
Fat: 40g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 6g
Potassium: 234mg
Protein: 25g
Saturated Fat: 19g
Sodium: 1104mg
Trans Fat: 1g
Vitamin A: 945IU
Vitamin C: 1mg
