Some Like it Hot
The evolution and dissemination of the chili pepper around the world.
Easy
10 MIN
Toss a green salad and serve with this easy dish for a "fast food" weekday dinner.
Ingredients
SERVINGS: 2-3 Serving(s)
- 1-1/2 to 2 cups leftover mole chili*
- 1 (8-ounce) bag tortilla chips
- 6 ounces Cotija or cheddar cheese
- 1 avocado, diced
- 1/3 cup sliced green onions
- 1/3 cup chopped spinach
- Sour cream, for serving
- Red pepper flakes or Sriracha sauce, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Quick Mole Chili.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Quick Mole Chili. After cooking that, you will be part-way toward two other meals in the stack, this one for Chocolate Chili Nachos and Stuffed Peppers with Honey-Garlic Green Peas.
Instructions
Preheat oven to a high broil. Reheat remaining mole chili in the microwave or on the stovetop until warm.
On a large baking sheet, spread out a layer of tortilla chips. Cover with Cotija/cheddar cheese. Using a slotted spoon (to leave behind some of the broth), add chili to nachos. Add some additional cheese if desired, then broil for 1 to 2 minutes to melt the cheese.
Top nachos with avocado pieces, sliced green onions, chopped spinach and sour cream. Red pepper flakes or Sriracha sauce are optional garnishes as well.
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Amy shops for organic food locally at Native Sun Jax!
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