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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 400�F. 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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