1.5 qts. vol. Pre-cut Unfried White Corn Tortilla Chips (10861)
12 oz. vol. Pot Roast Chili , see related recipe
4 oz. vol. Aged Cheddar Cheese , shredded
Cilantro Leaves , torn to garnish
2 oz. vol. White Onions , diced ¼”
2 oz. vol. Tomatoes , diced ¼”
2 oz. vol. Poblano Peppers , diced ¼”
1.) Bring tortilla chips to room temperature. Remove from box and fluff tortillas to separate if needed.
2.) Place in 360 fryer and cook until bubbles begin to subside and chips are crispy.
3.) Remove tortilla chips from fryer and drain. Season with salt.
4.) Separate fried tortilla chips into 2 single layer portions on parchment paper. Top each portion with ½ of pot roast chili and shredded cheddar cheese.
5.) Place in 400 oven or under cheese melter until cheese is melted.
6.) Remove from heat and slide one portion off of parchment paper and onto plate. Slide remaining portion over the top and garnish with cilantro leaves, tomatoes, onions and poblano peppers.
7.) Serve immediately.
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