Quick Leftover Chili Nachos

Quick leftover chili nachos always make me think of the night after a big game day when I had a pot of leftover chili sitting in the fridge and I didn’t feel like having another bowl so I grabbed a bag of tortilla chips and decided to turn it into something fun and irresistible. The moment I pulled that tray out of the oven, with gooey cheese and savory chili all bubbly and melty, I knew I had created a new favorite that would make everyone at the table excited.

Since then these quick leftover chili nachos have been my go-to for easy dinners, movie nights, or any time I want to turn leftovers into something exciting so they’re the perfect way to make sure nothing goes to waste and still feel like you’re treating yourself to something special and I can’t wait for you to enjoy them too.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Leftover chili – The star of the show, hearty and full of flavor.
• Tortilla chips – Crunchy base to hold all that delicious chili and cheese.
• Cheddar cheese – Melts beautifully for that gooey topping.
• Monterey Jack cheese – Adds extra creaminess and stretch.
• Black beans – Extra protein and texture.
• Jalapeño slices – For a fresh, spicy kick.
• Sour cream – Creamy and cooling on top.
• Fresh cilantro – Bright, herby finish.
• Green onions – Add sharpness and color.

Tools You’ll Need

• Baking sheet – For assembling and baking the nachos evenly.
• Parchment paper – Makes cleanup easier and prevents sticking.
• Spoon or ladle – To evenly distribute the chili.
• Chef’s knife – For chopping fresh toppings.
• Oven mitts – Essential for safely handling the hot tray.

Instructions

Step 1: Preheat and prep

I start by preheating my oven to 400°F and lining a baking sheet with parchment paper for easy cleanup.

Step 2: Layer the chips

I spread a layer of tortilla chips evenly on the baking sheet, making sure they overlap a bit but still give enough surface for toppings.

Step 3: Add the chili

I spoon the leftover chili over the chips, spreading it out so every bite gets some hearty goodness.

Step 4: Top with cheese and beans

I sprinkle cheddar and Monterey Jack cheeses generously over the chili, then scatter black beans all around for extra texture and flavor.

Step 5: Bake

I bake the nachos in the oven for about 10–12 minutes, until the cheese is fully melted and bubbly.

Step 6: Add fresh toppings

Once out of the oven, I top the nachos with jalapeño slices, dollops of sour cream, chopped cilantro, and green onions for that perfect fresh finish.

Step 7: Serve

I serve immediately while everything is hot and melty, perfect for scooping and sharing.

Tips

If you want to make them extra special, I recommend squeezing a bit of fresh lime juice over the top before serving. You can also add pickled red onions or avocado slices for more layers of flavor. Use sturdy, thick chips so they don’t get soggy under the chili.

Ways to Serve

I love serving quick leftover chili nachos as a fun appetizer for parties, a game day snack, or even as a casual dinner with a side salad. They’re also perfect for sharing family-style right from the baking sheet.

Frequently Asked Questions

Can I make quick leftover chili nachos ahead of time?

It’s best to assemble and bake them fresh so the chips stay crispy, but you can prep the toppings ahead.

Can I use vegetarian chili?

Absolutely! Any kind of chili works wonderfully for quick leftover chili nachos.

How do I reheat nachos?

Reheat in the oven at 350°F for about 10 minutes to keep them crispy.

See You in the Kitchen

I hope you give these quick leftover chili nachos a try! They’re such a fun and delicious way to turn leftovers into a brand new meal everyone will love. Let me know how yours turn out and share your favorite toppings below! Don’t forget to save this recipe for the next time you have extra chili waiting in the fridge.

Happy Cooking!

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