This week I am sharing some yummy ideas for Halloween dinner. I love traditions but also like to occasionally give them a twist just to keep things exciting like with these monster nachos.
Each Halloween I usually make my mom’s sweet chili with some sort of bread on the side. Last year, I saw an idea for monster nachos over at Cheeky Kitchen and decided to mix things up a bit. I took the chili and the nacho recipe and came up with my own version of monster nachos. It is always fun to give the dishes fun Halloween names for your Halloween dinner. My family loved them.
The fun part of the nachos are these guacachips. Not only are they a beautiful bright frankenstein green color but they have the flavor of guacamole. So you get the fun factor along with flavor. Awesome!
If you can’t find these fun chips just look at your store for other fun chips. They usually have some tortilla chips that are colored orange and black at Halloween time. You could get those and just call them Halloween Nachos or Trick or Treat Nachos.
Now if you want, you can even give the nacho toppings creative names like bat eyes for the olives, etc. I just kept it simple. I made the nachos again this October in order to get a picture to share with you all. This time I just used simple canned chili. So if you want life even easier the canned stuff works great too!
Also a reminder I am doing a cooking class South Fork Hardware in North Salt Lake, Ut tomorrow Tuesday Oct. 25 call to register 801-383-3838.
- 1 bag of guacachips
- 2 (15 oz) cans of chili of chili or 4 cups of your favorite chili (I like my mom’s sweet chili)
- shredded cheese
- diced tomatoes
- diced red onion
- diced green pepper (yellow or orange would be fun though)
- chopped fresh cilantro
- light sour cream
- sliced olives
- Prepare chili accordingly.
- Then it is time to build the nachos – begin with a layer of chips followed by the chili, cheese and the remaining nachos toppings.
- Serves 6-8 – depending on how big you make your plate of nachos.
Recipe adapted from Cheeky Kitchen.