Leftover Chili Nachos
For this scrumptious dinner, I took leftover wheatberry chili and spooned it onto tortilla chips in a baking dish with some green peppers and cheese. I baked it at 400* for about 20 minutes until it was all hot and bubbly and topped with yogurt, cholula and cilantro.
Servings 2 hungry lovers
- A few giant handfuls of blue corn chips
- ~1.5 cups leftover bean chili strained of liquid if yours wasn’t thick enough
- 1/2 a bell pepper chopped
- 1/2 a cup of freshly grated cheese any kind
- Yogurt or sour cream
- Hot Sauce
Layer chips on bottom of oven-safe dish
Spoon on half of chili
Add another layer of chips and another layer of chili
Top with green peppers and then cheese
Bake at 400* for 20 minutes, until hot and bubbly, taking care not to burn
Garnish with yogurt, cilantro and hot sauce
Serve between two lovers!