Sunday, October 9, 2011
1 8 oz package of cream cheese, softened
1 can of chili
Monterey-Jack cheese, shredded
Here's how you make it:
Spread the softened cream cheese in the bottom of a pie plate or similar size dish.
Pour the chili over the cream cheese and spread around. I used Hormel Chili no beans, but you can use whatever chili you like. I'd use about 1 cup or about an 8 oz can. It's not an exactly science, so if you like more chili, add more chili.
Top with the monterey jack cheese. You can put as much or as little as you like, but more is always better.
Bake at 350 degrees for about 15 minutes to melt the cheese and warm it through.
It'll be messy to scoop out, but that's part of the deliciousness.
Serve with tortilla chips. It's looks like a mess, but it's a yummy mess. It also reheats really well in the microwave, so don't worry if you have leftovers (though I don't think you will).
super nachos. Considering that Chili Pie has NONE of the same ingredients as super nachos, I'm not sure how he came to this conclusion. I think he already had his mind made up that he wasn't going to like this before he tried it. Needless to say, this is a recipe that most everyone loves (Mr. Picky Pants excluded). I promise it tastes nothing like super nachos, and it's a fun fall food to make for sitting around watching football on TV.