Game Day Firecracker Chili Nachos

Allergens

Dairy, Wheat

Ingredients

• 1 lb pulled pork (cooked and shredded)
• 2 cups firecracker chili (recipe below)
• 1 large bag tortilla chips
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 medium red onion, finely chopped
• 1 jalapeno, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped
• 2 cups sour cream
• 1 lime, cut into wedges
• 1 bag tortilla chips Firecracker Chili:
• 1 lb ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (28 oz) can diced tomatoes
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp cayenne pepper
• Salt and pepper, to taste

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add onion and garlic to the skillet and cook until the vegetables are softened.
3. Stir in tomato sauce, diced tomatoes, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Set aside.
4. Preheat oven to 350°F (180°C). Arrange tortilla chips on two large baking sheets in a single layer.
5. Top the chips with half of the shredded cheddar and Monterey Jack cheeses, evenly distributing pulled pork, firecracker chili, red onion, and jalapeno slices (if using). Sprinkle remaining cheese over the top.
6. Bake for 10 12 minutes or until cheese is melted and bubbly. Remove from oven and let cool slightly.
7. Serve immediately with sour cream, lime wedges, and chopped cilantro.

Chef’s Insight

To get the perfect melt on the cheese, place nachos under the broiler for 1-2 minutes after baking in the oven.

Notes

Don't skimp on the cheese; a generous layer will ensure a gooey, melted finish.