8 oz. Tostitos Cantina Traditional tortilla chips
2-1/2 cups grated sharp Cheddar cheese
1/4 cup coarsely chopped pickled jalapeno slices
1-1/2 cups prepared chili with beans (Hormel or Wolf brand, or homemade)
1 medium onion, chopped (about 1 cup)
1/2 cup sour cream
Fresh cilantro leaves, chopped, to garnish (optional)

Position a rack in the upper third of the oven and preheat the oven to 425°F.

Layer half of the tortilla chips in a 9-inch round baking dish. Scatter half of the cheese and half of the jalapenos over the tortilla chips. Mound the remaining tortilla chips in the dish. Scatter the remaining cheese and jalapenos over the tortilla chips.

Bake at 425°F for 10-12 minutes, or until the tortilla chips are lightly browned.

Meanwhile, in a small saucepan over medium heat, bring the chili to a simmer, stirring occasionally.

Pour the chili over the hot nachos. Sprinkle the onions evenly over the chili. Top the nachos with dollops of sour cream, and garnish with chopped cilantro, if desired.

Submitted by: Carol