Chili Parlor Nachos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 oz unspiced, lightly salted, commercially prepared tortilla chips, or homemade tostaditas
2 1/2 cups (about 10 ounces) grated medium-sharp cheddar cheese
6 jalapeno peppers, stemmed and minced
1 1/2 cups chili with beans
1 medium onion, peeled and diced (about 1 cup)
4 oz sour cream, whisked until smooth and shiny
Instructions:
Position a rack in the upper third of the oven and preheat the oven to 425°. Layer half of the tostaditas in a round 10-inch ovenproof serving dish. Scatter half the cheese and half the jalapenos over the tostaditas. Bake 10-12 minutes, or until the cheese is melted and the tostaditas are lightly browned.
Meanwhile, in a small saucepan over medium heat, bring the chili to a simmer, stirring occasionally. Pour the chili evenly over the hot nachos. Sprinkle the onions evenly over the chili, top with sour cream, and serve immediately.
Serves 4-6.
Note: Tostaditas can be made by frying 6-inch yellow or blue corn tortillas cut inot 6 wedges in deep hot corn oil till crisp. Drain on absorbent paper towels and salt lightly.
From Texas Border Cookbook