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Ultimate Chili Nachos with Queso and Guacamole

Loaded chili nachos topped with thick beefy chili, homemade white queso, fresh guacamole, corn salsa, sour cream, and shredded cheddar on crispy tortilla chips.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican
Calories: 1713
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups homemade beef chili prepared in advance and kept warm
  • 4 large avocados ripe
  • 3/4 tsp salt for guacamole
  • 2 small limes juiced, for guacamole
  • 4 cups frozen corn thawed to room temperature
  • 3 Roma tomatoes chopped
  • 1 to 2 jalapeños seeded and chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup red onion chopped
  • 1 tsp salt for corn salsa
  • 2 small limes juiced, for corn salsa
  • 8 oz White American Cheese from the deli counter, not white cheddar
  • 6 tbsp milk plus more as needed
  • 1 tbsp butter
  • 1 can (4 oz) chopped green chilies undrained
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp crushed red pepper flakes up to 1/2 tsp for more heat
  • 1 large bag tortilla chips thick restaurant-style preferred
  • 1 cup shredded cheddar cheese divided
  • 1.33 cups sour cream divided
  • lime slices to garnish

Equipment

  • Small saucepan
  • Medium mixing bowl
  • Large shallow bowls or plates

Method
 

  1. Prepare beef chili in advance and keep warm over low heat.
  2. Make guacamole: mash 4 avocados, add salt and lime juice, stir and cover with plastic wrap pressed to the surface.
  3. Make corn salsa: combine thawed corn, tomatoes, jalapeños, cilantro, red onion, salt, and lime juice. Stir and adjust seasoning.
  4. Make queso: add White American Cheese chunks, milk, and butter to a small saucepan over LOW heat only. Stir frequently until melted and smooth.
  5. Add undrained green chilies, cumin, garlic powder, onion powder, and red pepper flakes to the queso. Stir and keep on low heat. Add more milk if it thickens.
  6. Assemble: divide chips among 4 bowls. Top with 1 cup hot chili each. Drizzle with queso. Add corn salsa, guacamole, sour cream, and cheddar. Garnish with lime and serve immediately.

Notes

Use only White American Cheese from the deli counter for the queso. Keep all components separate for storage. Reheat chili and queso separately before reassembling. For parties, serve toppings buffet style.