This recipe has been featured in a post on The Recipe Girl blog: Super Bowl Party Recipes.
Chorizo, Bean and Cheese Nachos
- 1 pound Mexican chorizo, removed from casings and crumbled
- 1 tablespoon chopped garlic
- ¼ teaspoon ground cumin
- 2 cups canned pinto beans, rinsed and drained
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 pound restaurant-style tortilla chips
- 1½ cups grated pepper jack cheese
- 1½ cups grated sharp cheddar cheese
- ¼ cup jarred jalapeño peppers (medium spice, use more if desired)
- 1 cup sour cream (light is fine)
- 1 tablespoon fresh lime juice
- chopped fresh cilantro leaves, for garnish
- 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 1½ 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°F.
- On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of ½ of the beans, then ½ of the chorizo, cheeses, and jalapeños. Repeat with a 2nd layer of chips, beans, chorizo, cheese, and jalapeños. Bake until 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.