🔥 Scrappy Nacho Bake

Estimated Cook Time: 20 minutesServes: 2 if you're generous, 1 if you're honest

This is what happens when:

You’ve got a bag of tortilla chips that are 70% crumbs and a need for something molten and salty to cry into. This is the lovechild of a dorm snack and a dive bar appetizer. And yes, it tastes better eaten straight from the tray in your lap while watching reruns of Kitchen Nightmares.

🛒 Ingredients:

• ½ bag tortilla chips (the sad kind at the bottom of the bag are ideal)

• 1 (15 oz) can of chili (with or without beans—we're not here to judge)

• 1½ cups shredded cheddar (or whatever cheese is melting in your fridge)

• ¼ cup pickled jalapeño slices

• ¼ cup sour cream (or Greek yogurt if you’re pretending to be healthy)

• Hot sauce to taste (Frank’s, Tapatío, or your spicy poison of choice)

• Optional: chopped green onions, avocado chunks, leftover rotisserie chicken, shame

🔥 Instructions:

1. Preheat your oven to 400°F (or toaster oven, we’re not fancy).

2. On a baking sheet, dump half the chips. Top with half the chili and cheese. Repeat with the rest—layer it like you're building a regret lasagna.

3. Bake for 10–12 minutes or until the cheese is aggressively bubbly and starting to crisp on the edges.

4. Remove and go wild with toppings—jalapeños, sour cream, hot sauce, maybe a sprig of parsley if you're styling for TikTok.

5. Eat directly from the tray. No plates. No dignity.

✨ Food Styling Tips (for your feed, not your dinner guests):

• Serve on a dark, beat-up sheet tray for that moody, “late night bodega” vibe.

• Let cheese strings pull just slightly—then snap that action shot.

• Dollop sour cream with a spoon, but don’t swirl—go for chunky chaos.

• Bonus points: show the aftermath. Crumbs, smears, unhinged happiness.