Chorizo Nachos

Millie Johnson


I was wanting something different and just happened to have a pound of chorizo I had picked up from the Mexican market in the fridge and some blue corn chips in the cupboard, so my idea for Chorizo Nachos was born. Turned out very good !
** An oven proof plate is necessary, as the dish is finished with a couple minutes under the broiler to melt the cheese.

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5 Min
25 Min
Stove Top


1 lb
chorizo (mexican sausage, mild or medium
onion, diced
bell pepper, diced
1 can(s)
fire roasted diced tomatoes (14.5 oz. can)
2 tsp
chili powder
1 tsp
1 1/2 tsp
minced garlic
1 tsp
1 Tbsp
jalapeno sauce * can use dice fresh jalapeno. i was just out at the time)
1 tsp
cayenne pepper * use less for less heat
2 Tbsp
1 c
shredded extra sharp cheddar cheese
1 bag(s)
corn chips


1Remove chorizo from the casings and set aside.
* Wash hands after handling the raw chorizo before proceeding to next step)
2Dice onion and bell pepper. Hold back 1/3 cup dice onion for garnish.
3Add oil to a large, hot skillet then add the diced pepper and onion (save 1/3 cup diced onion for garnish) and sauté for a couple minutes, just till onion is translucent.
* if using a fresh, diced jalapeno, add it in now.
4Now add the chorizo and cook till chorizo is fully cooked, about 5-7 minutes.
5Add the fire roasted tomatoes, minced garlic, salt, cayenne pepper, cumin, chili powder and jalapeno sauce.
6Stir, smashing tomato with the back of your spoon. Bring to a boil then reduce heat and cook till most of the liquid is absorbed (8-10 minutes).
7Arrange corn chips on plate and top with 1/4 of the chorizo mixture and 1/4 cup of cheddar cheese.
8Place plate under broiler for one or two minutes, just to melt the cheddar cheese. Careful ! Plate will be HOT !
Garnish with diced onion and sliced jalapenos if desired.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southwestern
Other Tag: Quick & Easy