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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together


This is a technique more than a recipe, you can adapt it to the number of people you’re serving and whatever leftovers you have to make the nachos with.


Olive Oil
Corn Tortillas
Chili (or leftover chicken or beef….)
Cheddar or Jack Cheese, shredded
Scallions, sliced
Avocado / guacamole*
Sour Cream

*for guacamole add lime, salt, pepper

To Make Chips:

Preheat oven to 375°

Brush tortillas on both sides with olive oil. Cut each tortilla into 6 triangles. Line baking sheet with triangles. Bake for 7-10 minutes.

To Assemble Nachos:

Arrange chips on an oven proof plate. Top with leftover chili. Top chili with shredded cheese. Top cheese with scallions & jalapeños. Broil on high till cheese is bubbly and a little browned.


Serve with avocado, lime and sour cream. If making guacamole: mash avocado, squeeze in lime. Add salt & pepper.


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