Leftover Chili Tortilla Stack

Use up your chili leftovers in this fun and EASY tortilla stack.  These are ready in under 25 minutes, and make for an awesome work lunch!

Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the leftovers.  For the base Slow Cooker Roasted Red Pepper Chili, go here!

Day FOUR of what I should probably have called Chili Week.

In case you missed it, I started with a big old pot of Slow Cooker Roasted Red Pepper Chili, and have been using it up in all sorts of fun ‘chili leftover’ recipes.

And today is the grand finale, so I had to make something super impressive.  Well I hope this tortilla stack is worthy of a grand finale…it is certainly delicious, and SO easy even a monkey could make them 😉
 

MY LATEST VIDEOS

I made some Garden Vegetable Tortilla Stacks way back in the day, and I just loved the concept so much, I knew I’d have to use it again.  And when I was trying to think of ways to use up leftover chili, this one sprang to mind instantly!

They are just TOO easy:  They will be ready to put in the oven before your oven has even pre-heated.  They will take you mayyybe 10 minutes to assemble!  Then they bake up for 10-15 minutes, until they are heated through and the cheese gets nice and bubbly.

And also, let’s face it: these things are kind of fun!  Because who doesn’t like a taco pie?!  (Crazy people that’s who).  And fun food just tastes better.  Fact.

Since this tortilla stack recipe does make enough for 6-8 servings, we found ourselves eating it for a few days.  And guess what?!  It makes for an awesome lunch!  It heats up in the microwave wonderfully and have a great texture (not soggy like some microwaved food gets).

Alright.  I think we are officially done with Chili week.  Four chili-related recipes is enough for me, and I think I am ready to move on.  How about you?

Have a FABULOUS weekend, friends!

Check out the other recipes in this series:

The base recipe: Slow Cooker Roasted Red Pepper Chili

Leftover Chili Potato Nachos

Chili Pot Pies with a Cornbread Crust

Print

Leftover Chili Tortilla Stack

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Use up your chili leftovers in this fun and EASY tortilla stack.  These are ready in under 25 minutes, and make for an awesome work lunch!

Course: Dinner

Cuisine: American

Servings: 8

Calories: 430 kcal

Ingredients

• 6 large tortillas
• 2 1/2 cups shredded cheese
• 4-5 cups Slow Cooker Roasted Red Pepper Chili

Instructions

1. Heat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place a tortilla on the baking sheet. Spread chili evenly over tortilla (around 1.5 cups). Top with a second tortilla. Sprinkle with ¾ cup of cheese.
4. Repeat this two more times so that you end up with 3 layers of chili, two layers of cheese. Top with remaining cheese.
5. Bake for 10-15 minutes, until heated through and cheese is bubbly.
6. Serve with a salad or lighter side dish.

Recipe Notes

These keep really well and taste awesome on the second (and third!) day.

Nutrition Facts

Leftover Chili Tortilla Stack

Amount Per Serving (1 /8 of batch)

Calories 430 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 10g 50%

Cholesterol 53mg 18%

Sodium 1220mg 51%

Total Carbohydrates 43g 14%

Dietary Fiber 7g 28%

Sugars 4g

Protein 19g 38%

* Percent Daily Values are based on a 2000 calorie diet.

Products used in this recipe: