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Chicken Chili Nachos

  • Prep 10 min
  • Total 25 min
  • Servings 8

Dig into nachos topped with chicken chili to feed the hungriest crowd. ...MORE+ LESS-

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

Steps

Hide Images
  • 1
    Heat oven to 375°F.
  • 2
    Pour 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.
  • 3
    Meanwhile, 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.

Expert Tips

  • Thick-cut tortilla chips work well to hold this topping.
  • Lining the cookie sheet with foil will make cleanup a snap!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
240
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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