Instructions

• Preheat the oven to 375 degrees F. If the 15oz chili is cold, warm it until heated through (microwave or stovetop) or use at room temperature as desired.
• Choose a large oven-safe pan or baking sheet. Divide the 6-8 large handfuls of corn tortilla chips into two roughly equal portions.
• Spread one portion of the chips in an even layer on the pan.
• Spoon half of the 15oz chili over the chips in an even layer, then sprinkle half of the 1 1/2 cups cheddar cheese, shredded, and half of the 1 1/2 cups pepper jack cheese, shredded, evenly over the chili.
• Repeat the layers with the remaining portion of chips, the remaining half of the 15oz chili, the remaining half of the cheddar, and the remaining half of the pepper jack.
• Bake in the preheated oven for 10–12 minutes, or until the cheese is fully melted and gooey.
• Remove the nachos from the oven and quickly top evenly with 1/2 cup sliced black olives, 1/2 cup sliced pickled jalapeños, 1/2 cup diced tomatoes, 3/4 cup sour cream (spoon or dollop as preferred), and the 2 green onions, diced.
• Serve hot with a side of salsa.