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Sunset Grill & Tap Nachos

16 oz. tortilla chips
2 C. chili (beef, chicken or vegetable)
1 lb. shredded jack and cheddar cheese
1/3 C. diced scallions
1/3 C. diced tomatoes
1/4 C. sliced black olives
1/4 C. sliced pickled jalapenos
1/2 C. shredded lettuce
1/2 C. sour cream
1/2 C. guacamole
1/2 C. salsa

Preheat oven to 400F. Arrange half the chips on a large, ovenproof, oval platter. Cover with the chili and half the cheese. Top with the remaining chips, the scallions, tomatoes, black olives, jalapenos and the remaining cheese.

Bake 8 - 10 minutes until completely melted and brown. Top with the shredded lettuce, sour cream and guacamole, and serve immediately with salsa on the side.

Serves 4-6 as an appetizer.

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