4 cups corn chips, divided
2 cans (15 oz each) Wolf® Brand Chili No Beans, heated according to package directions, divided
1-1/2 cups shredded Cheddar and Monterey Jack cheese blend, divided
3/4 cup chopped onion
Sour cream, optional
Sliced green onions, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 265 mg | 26% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 37 g | 56% |
| Iron | 2 mg | 10% |
| Calories | 529 kcal | 26% |
| Sodium | 899 mg | 37% |
| Protein | 20 g | 41% |
| Saturated Fat | 14 g | 70% |
| Sugars | 2 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 2 mg | 4% |
| Vitamin A | 999 iu | 20% |
Preheat oven to 350°F. Layer 2 cups corn chips, half of the chili, 1 cup cheese and onion in 2-quart casserole dish. Top with the remaining chili.
Bake 25 minutes.
Top with the remaining 2 cups chips and 1/2 cup cheese. Bake 5 minutes more or until cheese melts. Garnish with sour cream and green onions, if desired.
Heating the chili prior to assembly helps keep the corn chips crisp.
Classic Chili Pie
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