- Level: Easy
Ingredients
Pickled Jalapenos:
1 dozen hot chilies
2 cups white vinegar
3/4 cup sugar
1/2 tablespoon pickling salt
1/2 tablespoon mustard seeds
1/2 tablespoon celery seeds
Nachos:
8 tortillas cut into quarters
1 cup vegetable oil, for frying
1/2 cup yellow cheddar cheese
1/2 cup jalapeno Jack cheese
1 pint cherry tomato, quarters
1 cup chili con carne
Serving suggestions: sour cream, salsa and chopped onions
Directions
- For the Pickled Jalapenos: Bring all ingredients to a boil. Reduce heat and let simmer for 15 minutes.
- For the Nachos: In an ovenproof dish, layer chips, cheese, tomatoes, and chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa and chopped onions (optional).
