Chili Dog Nachos
Get ready for the ultimate game day snack with these irresistible Chili Dog Nachos! This crowd-pleasing recipe combines the bold flavors of classic chili dogs with the crunch of loaded nachos, making it a must-try for parties, barbecues, or casual weeknight dinners. A generous layer of crispy tortilla chips is topped with golden, pan-seared hot dog slices, savory canned chili, and a blend of melted cheddar and Monterey Jack cheeses. The nachos are finished with tantalizing toppings like sour cream, diced red onions, dill pickles, and optional spicy jalapeños, plus a drizzle of ketchup and mustard to capture the essence of a traditional chili dog. Simple to prepare in just 30 minutes, this cheesy, savory delight is perfect for sharing and sure to be the star of any occasion. Keywords: Chili Dog Nachos recipe, game day nachos, loaded nachos, easy appetizer.
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Recipe Information
Ingredients
- 8 cups Tortilla chips
- 4 whole Hot dogs
- 2 cups Canned chili
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 0.25 cup Diced red onion
- 0.25 cup Dill pickles, diced
- 0.25 cup Sliced jalapeños (optional)
- 2 tablespoons Ketchup
- 1 tablespoon Mustard
- 2 tablespoons Chopped fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the hot dogs into thin rounds. In a skillet over medium heat, cook the sliced hot dogs until they are golden and slightly crispy, about 5-7 minutes. Set aside.
Heat the canned chili in a small saucepan over low heat until warmed through. Stir occasionally and keep warm.
On a large, oven-safe baking sheet, spread the tortilla chips evenly in a single layer.
Sprinkle half of the shredded cheddar cheese and Monterey Jack cheese over the chips.
Evenly distribute the cooked hot dog slices over the cheese and chips.
Pour the warm chili over the top, making sure it’s spread out as evenly as possible.
Sprinkle the remaining cheddar and Monterey Jack cheese on top of the chili.
Bake in the preheated oven for 7-10 minutes, or until the cheese is completely melted and bubbly.
Remove the baking sheet from the oven and let the nachos cool slightly for 2-3 minutes.
Drizzle the nachos with ketchup and mustard for that classic chili dog feel.
Top with sour cream, diced red onion, diced dill pickles, and sliced jalapeños (if using).
Garnish with chopped fresh parsley or cilantro, if desired.
Serve immediately and enjoy these loaded chili dog nachos with friends and family!
Nutrition Facts
Calories |
4474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.6 g | 396% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 59.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 8811 mg | 383% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 28.9 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3296 mg | 254% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
