Dig into nachos topped with chicken chili to feed the hungriest crowd.
Chicken Chili Nachos
- Prep Time 10 min
- Total 25 min
- Servings 8
- Ingredients 9
Ingredients
- 1 bag (11 oz) thick cut tortilla chips
- 1 1/2 cups shredded pepper Jack cheese (6 oz)
- 1 pouch Progresso™ Southwest style white chicken chili with beans
- 1 1/2 cups shredded Mexican 4-cheese blend (6 oz)
- 1 avocado, pitted, peeled and cut into pieces
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/4 cup sliced jalapeño chiles
- Frank's™ RedHot™ Original cayenne pepper sauce
Instructions
-
Step1Heat oven to 375°F.
-
Step2Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
-
Step3Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 240
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 20%
- 20%
Exchanges:
FreeCarbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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