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Chorizo Nachos

nachos garnished with pico de gallo and cilantro.
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Chorizo Nachos are great for parties, game days, or whenever you want to make a big batch of nachos to share. The combination of crispy tortilla chips. creamy cheese sauce, spicy Mexican chorizo, and pico de gallo is so delicious.

Ingredients

Scale
  • 9 ounces Mexican chorizo
  • 2 cups shredded pepper jack cheese
  • 1 teaspoon cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup half and half
  • 1 (11-oz) bag tortilla chips
  • ½ cup shredded cheddar cheese
  • ½ cup pico de gallo (drain off the liquid)
  • Chopped cilantro for garnish
  • Optional for serving: Guacamole, salsa, and sour cream

Instructions

  1. Preheat the oven to 350°F.
  2. Chorizo: Cook the chorizo in a nonstick pan over medium-high until it’s cooked through and crumbly, about 10 minutes. Drain off the excess fat and set the pan aside (see note).
  3. Cheese sauce: Place the shredded pepper jack cheese in a saucepan. Add the cornstarch and salt and toss them with the cheese. Add the half and half, and then place the pan on the burner. Warm the mixture over medium heat while stirring until the cheese is melted and the sauce is smooth and thickened. Set the cheese sauce aside.
  4. Assemble the nachos: Spread some tortilla chips on a large sheet pan. Drizzle 1/3 of the cheese sauce over the top. Sprinkle the chorizo over the sauce, and then sprinkle some shredded cheddar over the top of the chorizo. Repeat these layers two more times.
  5. Bake: Bake the nachos for 10 minutes or until they are hot and the shredded cheese is melted. Spoon the pico de gallo over the top and sprinkle the cilantro, if using, for garnish.

Notes

Chorizo tip: I like to remove as much fat as possible from the chorizo. The easiest way to do this is to place the cooked chorizo in a fine mesh strainer on a plate lined with a paper towel. Press on the chorizo with a spatula to extract the excess fat so it drains onto the paper towel.

Cheese sauce: The sauce will thicken as it stands. If it’s too thick when you assemble the nachos, whisk in a few extra splashes of half and half to thin it.

Optional extras: Serve the nachos with some sour cream, guacamole, and salsa on the side for dipping.

Nutrition

Find it online: https://www.girlgonegourmet.com/chorizo-nachos/