Best Easy and Addictive Chili Cheese Tacos
This high-protein, fiber-rich recipe is quick to prepare using canned organic chili and sharp cheddar cheese on freshly toasted corn tortillas, finished with chopped pickled jalapeños for added crunch, heat, and vitamin C.
Equipment
- 1 Tongs
- 1 Wooden spoon
- 1 Cheese grater
- 1 Cast iron skillet
- 1 Small pot
- 1 Sloted spoon
- 4-6 Paper towel sheets
Ingredients
- 1/2 cup vegetable oil
- 1 15 oz can chili I like Hormel Vegetarian With Beans
- 1/2 cup sharp cheddar cheese freshly grated
- 4-6 small corn tortillas I like Guerro brand
- 2 tbsp pickled jalapeño slices med chop for garnish
- 1/4 tsp cayenne pepper - add to chili (if desired)
Instructions
Prep
- Grate the cheddar cheese.
- Chop the pickled jalapeño slices or leave them whole for a garnish with crunch and spice.
- Tear off several paper towels.
Cooking
- In a cast-iron skillet on medium-high heat, pour in the vegetable oil.
- In a small pot, add the chili and warm over medium-low heat, adding cayenne pepper if desired. Remember to stir the chili occasionally so it doesn't stick to the bottom of the pot.
- One at a time, add each tortilla to the hot oil until it bubbles and starts to crisp on each side. Use tongs to tap off excess oil back into the skillet.
- Briefly place each tortilla on an open burner until slightly charred and crispy on each side.
- Place cooked tortillas between paper towels to blot excess oil, then repeat for each tortilla.
- Plate the cooked tortillas, then scoop some chili onto each; top with cheese and garnish with jalapeño.
- Crack open a soda or a water and enjoy this tasty treat! You're welcome!