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1
Have all the prepped ingredients easily accessible to assemble the nachos.
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2
Preheat the oven to 350 degrees F.
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3
Spread out a layer using half of the tortilla chips on a large ovenproof platter.
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4
Make an even layer using half the Game Time Chili, then add half the Cheddar and pepper Jack, then half the sliced jalapenos.
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5
Save some of the jalapeno slices for garnish.
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6
Place the platter in the oven and bake until the cheese has melted, 5 to 10 minutes.
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7
Prepare a second ovenproof platter with the remainder of the ingredients.
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8
Top the nachos with the Pico de Gallo and garnish with the remaining jalapenos.
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9
Serve hot with the sour cream on the side.
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10
Heat the oil in a large nonstick saucepan over medium-high heat.
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11
Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt.
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12
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
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13
Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown.
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14
Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes.
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15
Add the tomatoes, kidney beans and pinto beans and bring to a boil.
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16
Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.
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17
Place the cilantro, salt, pepper, tomatoes, garlic, jalapenos, onions, lime juice and lemon zest in a bowl and mix to combine.
