Instructions
Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the meat layer and top with dollops of sour cream.
Serve immediately.
Yield: 8 servings (and a lot of heartburn)
Ingredients
- 1 large bag corn chips
- Pickled jalapeno slices, optional
- 1 medium Hass avocado, peeled, seeded, and diced
- Chopped grilled green onions, garnish
- Chopped fresh cilantro leaves, garnish
- Sour cream, garnish
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Emeril 20-40-60 Snack Farm2fork Friday Puff Pastry Kids Holiday Family Sunday Dinner Apple German Sausage The Emeril Lagasse Show Tomatoes Salad Summer Simple Jc100 Grilling Chicken Oven-baked Cheese Slaw Tuna Southwest Corn Antipasto Party Food Emeril's Table Chocolate Syrup Bacon Biscuits Farm 2 Fork Friday