6 – 8 large handfuls of corn tortilla chips
1 1/2 cups cheddar cheese, shredded
1 1/2 cups pepper jack cheese, shredded
15 oz chili, canned or homemade, warmed or room temp
1/2 cup sliced black olives
1/2 cup sliced pickled jalapeños
1/2 cup diced tomatoes
3/4 cup sour cream
2 green onions, diced
Salsa
Instructions:
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