Updated Wednesday, March 12th, 2003
Yield: 8 servings
Place about 1 tablespoon each of crushed tortilla chips and cheese in individual soup bowls. Ladle the hot chili over the chips and cheese. Spoon some of the topping on each serving. Serve any remaining topping in a small bowl on the side.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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