I love nachos, I mean who doesn’t, its chips with cheese and meat! I’ve found recently that I love using Chorizo sausage for the meat. It tastes awesome while having the perk of not really needing a lot of extra ingredients to add flavor. Chorizo has all the spice it needs and I typically just add a few ingredients to round out the dish.
My go to add ins for chorizo nachos are yellow onion, diced tomato, charred poblano pepper, and grilled corn. The texture and flavors don’t try to compete with the chorizo but complement it perfectly. The benefit to all of these ingredients except for the poblano is that its super easy or even pre-made. I just used canned tomatoes and my Whole Foods has frozen grilled corn!!
The nacho topping it pretty simple. Cook up the meat, throw in the rest of the ingredients and give it a few minutes to heat through and meld all of that flavor together. Top the chips with the meat mix and throw some cheese over that. From there, tt only takes about 5 minutes in the oven to melt the cheese.
Rob likes his with a cilantro-lime crema, which he has gotten down to a science at this point. The key is to add citrus juice to sour cream, we found that it is needed to thin out the cream into that perfect drizzle consistency. To make it, throw it all into a small food processor and pulse to break down the cilantro.
Drink Pairing: Classic Margarita
This is Rob’s take on the classic margarita. He tends to make his in what would commonly be called a “Cadillac” style using an age Tequila, good triple sec, and a combination of lime and orange juices. He adds only a touch of agave nectar since I prefer tart to sweet and you get what is, in my opinion, the perfect marg. Served on the rocks and you have a tasty but simple classic.
2 oz Reposado Tequilla
2 oz Triple Sec or Cointreau
6 oz Fresh Lime Juice
2 oz Fresh Orange Juice
1/2 oz Agave Nectar or Simple Syrup
Combine all of the ingredients in a shaker. Fill with ice, shake for 20-30 seconds, strain and serve over fresh ice. Salted rim optional.
Chorizo Skillet Nachos
- 1.25 Lb Chorizo Sausage removed from casing
- 1 Pablano Pepper charred, peeled, minced
- 1/2 Yellow Onion finely diced
- 2 Garlic Cloves minced
- 12 Oz Canned Diced Tomato strained
- 1 Cup Frozen Grilled Corn
- Salt & Pepper to taste
Salsa, Quac, and/or Crema to top
- Preheat the oven to 350F.
- In a frying pan or saute pan, cook the chorizo over medium-high heat.
- Once cooked add the rest of the ingredients and cook on medium-low for 2-3 minutes to heat everything through and combine flavors.
- Arrange the chips to cover the bottom of a skillet. Cover with the meat mixture. Top with a thin coating of cheese.
- Bake for 5 minutes.
- Serve and top with you favorites.