Name: Chili Cheese Nachos with Jalapeños Street Food
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Street Food
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 1 tbsp chili powder; 1 tsp ground cumin; Salt and pepper to taste; 1 large bag (12 oz) sturdy tortilla chips; 2 cups shredded cheddar cheese; 2 fresh jalapeños, thinly sliced; Optional toppings: sour cream, green onions, cilantro, diced tomatoes

Savor the ultimate street food experience with these Chili Cheese Nachos with Jalapeños, perfect for a fun dinner. Crispy tortilla chips are smothered in spicy beef chili, gooey melted cheese, and fiery jalapeños, delivering bold flavors in every bite. Ideal for sharing, this dish brings vibrant, festive vibes to your table in just 30 minutes.

Why You’ll Love This Recipe

These Chili Cheese Nachos with Jalapeños are a crowd-pleaser, combining the crunch of tortilla chips with the heartiness of homemade chili and the zing of fresh jalapeños. Whether you’re hosting a game night, craving a quick dinner, or just want to indulge in street food vibes at home, this recipe delivers. It’s customizable, allowing you to adjust the spice level or add your favorite toppings like sour cream or guacamole. The melty cheese and robust chili make every bite irresistible, while the quick prep and cook time mean you can enjoy this dish without spending hours in the kitchen. Perfect for casual gatherings or a cozy night in, these nachos bring bold, satisfying flavors that everyone will rave about.

Recipe Tips and Tricks

Use fresh tortilla chips: Opt for thick, sturdy chips to hold up under the weight of chili and cheese.
Layer wisely: Spread chips evenly and layer chili and cheese to ensure every chip gets flavor.
Control the heat: Adjust jalapeño quantity or remove seeds for milder flavor.
Melt cheese perfectly: Broil for 1-2 minutes for a bubbly, golden cheese topping.
Serve immediately: Nachos are best fresh to avoid soggy chips.
Prep ahead: Make chili in advance to save time during assembly.
Use a sheet pan: It allows for even baking and easy cleanup.
Add toppings last: Fresh toppings like cilantro or tomatoes stay vibrant when added after baking.

Yield: Serves 4

Chili Cheese Nachos with Jalapeños Street Food

Crispy nachos topped with spicy beef chili, melted cheese, and jalapeños for a bold, street-food-inspired dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 large bag (12 oz) sturdy tortilla chips
2 cups shredded cheddar cheese
2 fresh jalapeños, thinly sliced
Optional toppings: sour cream, green onions, cilantro, diced tomatoes

Instructions

Preheat your oven: Set it to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cook the beef: In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked, about 5-7 minutes. Drain excess fat.
Sauté aromatics: Add diced onion and minced garlic to the skillet. Cook for 3-4 minutes until softened and fragrant.
Build the chili: Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until thickened.
Arrange tortilla chips: Spread tortilla chips evenly in a single layer on the prepared baking sheet, ensuring minimal overlap.
Add chili: Spoon the warm chili evenly over the chips, covering as many as possible for maximum flavor.
Sprinkle cheese: Generously scatter shredded cheddar cheese over the chili, ensuring every chip gets some cheesy goodness.
Top with jalapeños: Add sliced jalapeños evenly across the nachos for a spicy kick in every bite.
Bake the nachos: Place the baking sheet in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Remove from the oven, add optional toppings like sour cream, green onions, or cilantro, and serve immediately while hot and crispy.

Notes

For extra crunch, use restaurant-style tortilla chips.
If you’re sensitive to spice, remove jalapeño seeds before slicing.
Double the chili recipe and freeze half for future nacho nights.
Serve with lime wedges for a zesty twist.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 646Total Fat 40gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 16gCholesterol 159mgSodium 888mgCarbohydrates 24gFiber 6gSugar 10gProtein 49g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The foundation of this dish is tortilla chips, which should be thick and high-quality to support the toppings without breaking. Ground beef provides a hearty base for the chili, but you can swap it for turkey or plant-based meat for a lighter or vegetarian option. Canned kidney beans add texture and protein, while diced tomatoes and tomato paste create a rich, tangy chili sauce. Cheddar cheese is ideal for its sharp, melty qualities, but a Mexican blend or Monterey Jack works well too. Fresh jalapeños bring the signature heat—slice them thinly for even distribution. Onion and garlic enhance the chili’s depth, while chili powder and cumin deliver that classic smoky spice. Optional toppings like sour cream, green onions, or cilantro add freshness and creaminess to balance the bold flavors.

Variations and Substitutions

This recipe is highly versatile. For a vegetarian version, replace ground beef with extra beans, lentils, or a plant-based meat substitute. If you prefer a milder chili, swap jalapeños for milder Anaheim chiles or bell peppers. For a cheesier experience, mix in queso dip or nacho cheese sauce alongside shredded cheddar. You can also experiment with proteins**, like shredded chicken or pulled pork instead of beef for a different flavor profile. Gluten-free tortilla chips ensure the dish suits dietary needs. For a low-carb option, use zucchini slices or cauliflower as a base instead of chips. Add extra veggies like corn, black olives, or diced bell peppers, to boost nutrition. If fresh jalapeños aren’t available, pickled jalapeños offer a tangy alternative.

Storage Options

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat chili on the stovetop or microwave before serving. Assembled nachos should be eaten fresh, as tortilla chips become soggy when stored. To prep ahead, keep chili and toppings separate and assemble just before baking. Chili can be frozen for up to 3 months; thaw in the fridge overnight before using. Avoid storing nachos with fresh toppings like sour cream or jalapeños, as they may affect texture when reheated.