Chorizo Nachos
8 photos of Chorizo Nachos
By
Millie Johnson
@BISCUITMAKR
10
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.
** An oven proof plate is necessary, as the dish is finished with a couple minutes under the broiler to melt the cheese.
Ingredients
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1 lbchorizo (mexican sausage, mild or medium
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1onion, diced
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1/2bell pepper, diced
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1 can(s)fire roasted diced tomatoes (14.5 oz. can)
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2 tspchili powder
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1 tspcumin
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1 1/2 tspminced garlic
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1 tspsalt
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1 Tbspjalapeno sauce * can use dice fresh jalapeno. i was just out at the time)
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1 tspcayenne pepper * use less for less heat
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2 Tbspoil
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1 cshredded extra sharp cheddar cheese
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1 bag(s)corn chips
How to Make Chorizo Nachos
- Remove chorizo from the casings and set aside.
* Wash hands after handling the raw chorizo before proceeding to next step) - Dice onion and bell pepper. Hold back 1/3 cup dice onion for garnish.
- Add 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. - Now add the chorizo and cook till chorizo is fully cooked, about 5-7 minutes.
- Add the fire roasted tomatoes, minced garlic, salt, cayenne pepper, cumin, chili powder and jalapeno sauce.
- Stir, 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).
- Arrange corn chips on plate and top with 1/4 of the chorizo mixture and 1/4 cup of cheddar cheese.
- Place 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.
