Best 5 Chorizo Nachos Recipes

CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE

Steps:

• Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
• Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
• Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
• Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
• Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
• Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
• Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.

CHORIZO NACHOS

Steps:

• In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
• In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
• Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.

CHORIZO, BEAN, AND CHEESE NACHOS

Steps:

• In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat. Preheat the oven to 450 degrees F. On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven. In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

CHORIZO-PINEAPPLE NACHOS

Steps:

• Heat oven to 350°F. Spread tortilla chips evenly on ungreased large baking pan with sides. Top chips with 1 cup of the shredded Monterey Jack cheese. Set aside.
• In small bowl, toss together diced tomato, half of the diced red onion and 1 diced jalapeño chile. Set aside.
• Heat 10-inch skillet over medium heat. Add oil. Add remaining diced red onion, jalapeño chile and diced red bell pepper. Cook 5 to 6 minutes, stirring occasionally, until onion is soft.
• Increase heat to high; add chorizo, and cook about 10 minutes or until dark brown and cooked through. Remove from heat, and spoon mixture over chips. Sprinkle remaining Monterey Jack cheese and mozzarella cheese over chips.
• Bake about 10 minutes or until cheese is melted. Top with chopped pineapple and reserved tomato mixture. Sprinkle with cilantro and a spritz of lime juice. Top individual servings with sour cream.

CHORIZO NACHOS

Steps:

• 1. Remove chorizo from the casings and set aside. * Wash hands after handling the raw chorizo before proceeding to next step)
• 2. Dice onion and bell pepper. Hold back 1/3 cup dice onion for garnish.
• 3. 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.
• 4. Now add the chorizo and cook till chorizo is fully cooked, about 5-7 minutes.
• 5. Add the fire roasted tomatoes, minced garlic, salt, cayenne pepper, cumin, chili powder and jalapeno sauce.
• 6. 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).
• 7. Arrange corn chips on plate and top with 1/4 of the chorizo mixture and 1/4 cup of cheddar cheese.
• 8. 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.