Prep 10 mins
Cook 3 mins
I prepared this as a snack for my husband this afternoon, as I had made chili and guacamole earlier in the day. At first, I thought I would throw together some classic nachos, but then I remembered that in the past, the results sometimes yielded some soggy chips while others didn't have any of the goods on them. 3 minutes under the broiler for these babies, and you're guaranteed that every chip will burst with that Mexican flavour that everybody loves. The only problem with this recipe, my husband says, is that you're left wanting more.
- 12 round sturdy corn tortilla chips
- 59.14 ml prepared guacamole (from scratch or store-bought)
- 29.57 ml prepared chili (vegetarian if you prefer)
- 118.29 ml shredded cheddar cheese (regular or light or low sodium)
- 29.57 ml sour cream (light, if you prefer)
- 1 finely chopped green onion (green part only)
- Preheat oven to the broiler setting(or toaster oven, if halving this recipe).
- Place each chip, not overlapping, in an oven proof dish (9"X13" for the oven). Working with one chip at a time, spread one teaspoon of guacamole over each chip. Carefully dollop 1/2 tsp of chili on the guacamole, then sprinkle a little cheese on top of the chili. Place the dish in the oven, and remove after 3 minutes (or when cheese is melted). Spoon 1/2 teaspoon of sour cream on top of each chip, then sprinkle a little bit of green onion on top of each for presentation. Serve at once.
- Serves 1. Can be easily multiplied for more, especially if you have on hand a good quantity of the ingredients.
the best chip i've found for this are Tostito's scoops. It's like having your own miniature taco salad bowls!