Festival Firecracker Nachos

Allergens

Gluten, Dairy

Ingredients

• 8 oz tortilla chips
• 1 cup shredded smoked cheddar cheese
• 1 cup cooked chili (store
• bought or homemade)
• 1 can black beans, drained and rinsed
• 2 cups diced tomatoes
• 1 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup sour cream
• 1 cup shredded lettuce
• 1 cup diced green onions

Instructions

1. Preheat the grill or stovetop griddle to medium heat (350°F / 175°C).
2. Arrange tortilla chips in a single layer on a large platter or grilling sheet.
3. Sprinkle half of the shredded smoked cheddar cheese evenly over the chips.
4. Top with the cooked chili, black beans, diced tomatoes, red onion, and jalapeño pepper (if using).
5. Sprinkle the remaining shredded smoked cheddar cheese over the top.
6. Place the platter or grilling sheet onto the preheated grill or stovetop griddle.
7. Cook for 3 4 minutes, or until the cheese is melted and bubbly.
8. Remove from heat and let cool for a minute before topping with avocado slices, chopped cilantro, lime wedges, sour cream, shredded lettuce, and green onions.
9. Serve immediately and enjoy the sizzling, smoky flavors of Festival Firecracker Nachos!

Chef’s Insight

For an extra burst of flavor, try adding pickled jalapeños or a dash of hot sauce to the chili before layering it on the nachos.

Notes

Feel free to customize this recipe with your favorite toppings or swap out ingredients based on personal preferences and dietary needs.