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The Best Mexican Chorizo Nachos

The Best Mexican Chorizo Nachos

Eleanor Craig
Do you like Nachos but want a little more spice? Check out our Mexican Chorizo Nachos recipe. Its the best with a little spice.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mexican
Servings 4 people
Calories 1122.4 kcal

Ingredients
 
 

FOR THE CHORIZO NACHOS:

  •  
    1 pound minced spicy Mexican chorizo
  • Ripe yellow onion on a white background½ large yellow onion - chopped
  • Jalapeno hot pepper1 medium jalapeno - chopped
  • Heap of fresh salted tortilla chips1 bag tortilla chips
  • Cheddar cheese block, paths2 cups cheddar cheese - shredded
  • Green onions isolated on white1 bunch green onions (scallions or green shallots) - chopped
  • big bunch of fresh green cilantro isolated1 bunch cilantro (coriander) - chopped
  • bowl of sour cream1 spoonful sour cream

FOR THE GUACAMOLE:

  • avocados isolated2 medium avocado - ripe
  • big bunch of fresh green cilantro isolated1 handful cilantro (coriander) - chopped
  • Fresh Ripe Lime1 medium lime juice
  • bowl of sour cream1 spoonful sour cream
  • garlic salt1 teaspoon garlic salt
  • Dried chili pepper flakes in wooden bowl over white¼ teaspoon Red pepper flakes
  • wooden bowl of salt1 pinch salt
  • Ground black pepper pile, paths, top1 pinch ground black pepper

FOR THE PICO DE GALLO:

  • Roma tomatoes4 medium Roma tomatoes - ripe
  • Red Onion½ medium red onion - chopped
  • Green onions isolated on white4 pieces green onions (scallions or green shallots) - chopped
  • big bunch of fresh green cilantro isolated1 bunch cilantro (coriander) - chopped
  • Fresh Ripe Lime1 medium lime juice
  • wooden bowl of salt1 pinch salt
  • Ground black pepper pile, paths, top1 pinch ground black pepper

Instructions
 

FOR THE CHORIZO NACHOS:

  • Heat a skillet over medium heat. Add a tablespoon of oil and cook the minced chorizo for about 10 minutes. Chorizo doesn’t change color the way ground beef or sausage does when you cook it, so keep track of the time.
  • Halfway through cooking the chorizo, add the chopped onion and jalapeno. Finish cooking.
  • Spread the tortilla chips on a baking sheet.
  • Evenly distribute the chorizo over the chips.
  • Sprinkle cheddar cheese over the chorizo.
  • Turn the broiler on high. Cook nachos, but keep an eye on them. It will only take a few minutes for the cheese to melt, and a broiler can easily burn your food.
  • Garnish with green onion and cilantro. Serve with salsa, guacamole, and sour cream.

FOR THE GUACAMOLE:

  • Spoon avocados into a bowl. Mash up with a fork or potato masher, leaving a few chunks. Add remaining ingredients and combine.

FOR THE PICO DE GALLO:

  • Dice tomatoes into bite-sized pieces. Add chopped red and green onion, chopped cilantro, and juice of 1 lime. Season with salt and pepper to taste. Combine gently so as not to mush tomatoes too much.

Nutrition

Calories: 1122.4kcalCarbohydrates: 72.7gProtein: 40.4gFat: 76.8gSaturated Fat: 25.4gPolyunsaturated Fat: 11gMonounsaturated Fat: 18.5gTrans Fat: 0.1gCholesterol: 127.7mgSodium: 2599.9mgPotassium: 958.9mgFiber: 13.6gSugar: 5.4gVitamin A: 2139.4IUVitamin C: 37.5mgCalcium: 529mgIron: 4.7mg
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