Introduction: Southwest Nachos
My family and I are all sports fans, and generally the weather doesn't hold out for grilling in mid-winter. Fortunately, we have plenty of recipes for when the temperature has been below 0º for days. This recipe was inspired by one of my family's favorite sports bar snacks.
This dish can easily be doubled/tripled to feed a crowd and most of the toppings can be made in advance (good news if you're watching the game and are also the chef). Let's get started!
Step 1: Ingredients
For this dish you will need: 1 pound of chorizo sausage, 1 onion, a family size bag of tortilla chips (about 20 oz.) 2 cups (8 oz.) shredded Colby Jack cheese, about 1 cup (or 10 oz,) of fresh pico de gallo salsa, 8 oz. sour cream, a small bunch of cilantro, and 1 avocado.
Step 2: Prep the Chorizo
First, pre-heat the oven to 450º F. Next, heat a little oil in a non-stick pan. When hot, add the chorizo (make sure it's out of its casings) and break it up with a spatula. Finely dice the onion and add to the meat.
I had a little trouble telling when the meat was done because it does not change colors while it cooks. It will be done for sure when the onion is very soft.
Step 3: Assembly
Line 2 large baking sheets with aluminum foil (make sure the sheets have an edge). Divide the tortilla chips among the pans and top with the chorizo mixture and the shredded cheese. Bake for 8-10 minutes or until the cheese is melty.
Step 4: Finishing Touches
While the nachos bake, chop the cilantro and avocado. When the nachos are done, top with the sour cream, pico de gallo, and cilantro (I kept the avocado on the side for those who wanted it).
Pro tip: Put the sour cream in a pastry bag. It looks much nicer than globs and helps keep it spread out.
This dish serves about 6 hearty eaters for a main course. If you want the dish to be more filling, add a runny fried egg or two for each person. Also, feel free to change the toppings to your tastes. Don't like chorizo? Use taco meat, shredded pork, or seasoned tofu. Want more spice? Add extra jalapeños or a hot sauce. The sky's the limit! Hope you enjoy!
Participated in the
Copycat Recipes Contest 2017
Participated in the
Epilog Contest 8