5 corn tortillas cut into quarters
3 cups canola oil
2 cups chili (I prefer the Beefy Bocce Chili from page 26)
2 cups shredded mild cheddar cheese
Cilantro for garnish
Green onions for garnish
Sour cream for garnish
Hot sauce, for garnish
Preheat oven to 400° F.
Heat three cups of canola oil in a cast iron pan to 375° F.
Fry the quarter cut corn tortilla pieces three or four at a time until they’re slightly golden. Remove with your tongs and drain on paper towels.
When all have been fried, salt liberally.
Put one tablespoon of chili on each tortilla chip. Sprinkle each chili-covered tortilla chip with 1 tablespoon of cheddar cheese.
Place each chip on a baking sheet. When baking sheet is full, place pan in the oven for 5 minutes, or until the cheese melts.
Remove from the oven and garnish with the cilantro, green onions, sour cream and hot sauce.
Voila! Chili cheese nachos without all the mess!
When plating, leave space around the food so that the guest’s fingers don’t touch any other food when picking up an item.
And although you could just use pre-fried tortilla chips for ease, I prefer the extra surface area of the larger fried corn tortilla.