ADVERTISEMENT
Best served warm straight from the oven with plenty of crunchy chips.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot and melty again.
Make ahead by assembling the layers, then refrigerating. Bake just before serving.
Variations:
Meaty version: Use leftover homemade chili with ground beef or turkey.
Vegetarian: Choose vegetarian canned chili or make your own with beans, tomatoes, and spices.
Extra spicy: Add hot sauce or swap jalapeños for habaneros if you’re brave!
Tex-Mex flair: Top with sliced olives, chopped tomatoes, and green onions after baking.
FAQ:
Can I use Velveeta instead of shredded cheese?
Yes! Melt 1 cup of Velveeta with chili for a super creamy version. Still add cream cheese for richness.
What kind of chili works best?
Canned chili with beans is easiest, but any thick, flavorful chili will work—meaty or vegetarian.
Can I make this in a slow cooker?
Absolutely. Layer all ingredients in a small slow cooker and heat on low for 1–2 hours until melted.
ADVERTISEMENT
