Chorizo Nachos - The Produce Moms

The 2nd of Chef Concetta‘s 3 recipes for HarBowl 2013…. CHORIZO NACHOS!

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These are amazing.  Nachos are probably my #1 guilty pleasure.  Nothing beats a good nacho.  And no nacho beats Chef Concetta’s Chorizo Nachos!

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Chorizo Nachos
Chorizo Nachos
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Course Appetizers
Servings
Ingredients
  • pico de gallo I recommend Garden Cut Pico de Gallo
  • 1 lb Mexican chorizo casing removed
  • 15 oz pinto beans drained and rinsed
  • 2 cups monterey jack cheese shredded
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 cup sour cream
  • guacamole
  • salsa
  • tortilla chips I recommend Matilda Chips
Course Appetizers
Servings
Ingredients
  • pico de gallo I recommend Garden Cut Pico de Gallo
  • 1 lb Mexican chorizo casing removed
  • 15 oz pinto beans drained and rinsed
  • 2 cups monterey jack cheese shredded
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 cup sour cream
  • guacamole
  • salsa
  • tortilla chips I recommend Matilda Chips
Chorizo Nachos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450°F.
  2. Brown chorizo in a sauté pan over medium heat, about 6 minutes, stirring occasionally. Drain the excess fat.
  3. Add the pinto beans, cumin & chili powder. Cook for 2 minutes.
  4. Spread the chips on a large baking sheet/oven proof platter. Top with the chorizo-bean mixture & then the cheese. Bake in oven until cheese is melted, about 6 minutes.
  5. Remove from oven & top with Pico de Gallo. Serve with guacamole, sour cream & salsa.
Recipe Notes

Guacamole recipe

Visit MyGardenCut.com to View Chef Concetta's Complete Big Game Menu!
Visit MyGardenCut.com to View Chef Concetta’s Complete Big Game Menu!

Score a Touchdown in YOUR kitchen this Sunday with Chorizo Nachos!

Chorizo Nachos

GO COLTS!
xoxo Produce Mom

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