Ingredients

• 1 dozen hot chilies
• 2 cups white vinegar
• 3/4 cup sugar
• 1/2 tablespoon pickling salt
• 1/2 tablespoon mustard seeds
• 1/2 tablespoon celery seeds
• 8 tortillas cut into quarters
• 1 cup vegetable oil, for frying
• 1/2 cup yellow cheddar cheese
• 1/2 cup jalapeno Jack cheese
• 1 pint cherry tomato, quarters
• 1 cup chili con carne

Instructions

1. For the Pickled Jalapenos: Bring all ingredients to a boil. Reduce heat and let simmer for 15 minutes.
2. For the Nachos: In an ovenproof dish, layer chips, cheese, tomatoes, and chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa and chopped onions (optional).