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Chili Cheese Nachos
Crackers or tortilla chips topped with canned chili and melted cheese. A snack, a meal, game day food — whatever you need it to be.
Allergens: Contains Dairy (cheese). Check chili and cracker labels for gluten and other allergens.
Ingredients
- 1 can (15 oz) chili (any variety)
- 1 cup shredded cheese
- A large handful of crackers or tortilla chips
Optional Extras
- Sour cream
- Salsa
- Hot sauce
- Diced onion on top
- Sliced jalapeños
Equipment
- Microwave-safe plate or baking sheet
- Can opener
Instructions
- Spread the crackers or chips on a microwave-safe plate or baking sheet.
- Heat the chili in a small pot or microwave until warm.
- Spoon the warm chili over the chips. Sprinkle the cheese on top.
- Microwave for 30–60 seconds until the cheese melts. Or broil in the oven for 2–3 minutes.
- Top with sour cream, salsa, or hot sauce if you have them. Eat immediately.
Notes
- Oven method: Broil at 400°F for 2–3 minutes for crispier chips and bubblier cheese.
- No chili? Use heated baked beans with cheese for a different but equally good nacho.
- Pile it on. This is not the time for restraint. More toppings = better nachos.
- Tortilla chips are better than crackers for nachos, but crackers work in a pinch.
- Individual plates work better than one big shared plate — the bottom chips get soggy fast.