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Rider's Nachos


10 or 12 6 inch yellow, white and/or blue corn tortillas
vegetable oil or lard
garlic salt
2 cups chili con carne
1 cup shredded cheddar cheese
chopped black olives, onions and chili peppers
chopped cilantro or parsley

Cut tortillas into wedges. Heat enough vegetable oil in a heavy skillet to make 1 inch deep. Fry tortillas, a few at a time, until crisp and lightly browned, about 1 minute. Drain well and sprinkle with garlic salt.

Heat chili con carne and cheese together until cheese begins to melt; do not boil. Keep warm.

Put tortilla chips on a paper plate or in a paper cone; spoon chili over chips and sprinkle with chopped olives, onions, chili peppers and cilantro. Serve with sour cream and hot sauce, if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.