Leftover Chilli Nachos is a Mexican dish I love even more than the original meal. Using the leftover chilli, as I always cooked to much, to create this second meal is brilliant. It gives the flavours time to fully mature. Add the coolness of the sauce, the fresh salad, melted cheese and tortilla chips you have perfection. Serve as a main dish every time.

Leftover Chilli Nachos

We never waste anything in our house and this is one meal that helps to finish leftovers.

4.77 from 72 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Mexican

Keyword: Beef, Cheddar, Cheese, Left Overs, Salad

Prep Time: 5

Cook Time: 20

Total Time: 20

Servings: People

Calories: 1126kcal

Ingredients

400 g chilli leftover
100 g cheddar or similar, grated
1 bag tortilla crisps
1/2 head lettuce sweet gem
4 tbsp yoghurt Greek low fat
2 tsp mustard
1/2 tbsp salad cream
10 large plum tomatoes quartered
6 mini gherkins sliced
2 large scallions sliced

Instructions

Place the leftover chilli in an saucepan and warm up over a medium high heat for 10 – 15 minutes stirring regularly until lovely and hot.
400 g chilli
While its in the oven, add the yoghurt, salad cream and mustard to a dish and mix well. This is the hot yet cool sauce that goes so well.
2 tsp mustard, 1/2 tbsp salad cream, 4 tbsp yoghurt
In a bowl add the lettuce, scallions, plum tomatoes and gherkins and mix well.
1/2 head lettuce, 10 large plum tomatoes, 2 large scallions, 6 mini gherkins
When the chilli is nearly ready, turn on the grill to high.
Using a large serving dish, arrange the tortilla chips around the edges and add the hot chilli into the middle.
1 bag tortilla crisps
Sprinkle the grated cheese over the top of the chilli and the crisps. When the grill ins up to temperature place the dish under for about 4 – 5 minutes or until the cheese has melted.
100 g cheddar
Remove from the oven and add the salad and cool sauce an serve hot.
Enjoy and dont forget the paper towels as it gets messy.

Nutrition

Leftover Chilli Nachos