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
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111