Loaded Chorizo Nachos

2 Reviews
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Photo: Jennifer Causey Styling: Lindsey Lower 
Hands-on Time
18 Mins
Total Time
18 Mins
Yield
Serves 4
By Ann Taylor Pittman
May 2016
RECIPE BY Cooking Light

When we say loaded, we mean it. These nachos require a fork for scooping up all the tasty fillings. Building on a foil-lined pan means instant cleanup: Bring the pan right to the table after broiling, and discard the foil after dinner.

Ingredients

  • 1 2/3 cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad)
  • 1 cup drained canned unsalted pinto beans
  • 8 (6-inch) corn tortillas, cut into wedges
  • Cooking spray
  • 2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup)
  • 2 ounces queso fresco, crumbled (about 1/2 cup)
  • 1/4 cup chopped green onions
  • 1 cup chopped tomato
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, peeled and chopped
  • 1 jalapeno pepper, thinly sliced
  • 1/2 teaspoon kosher salt

Nutritional Information

  • Calories 450
  • Fat 19g
  • Satfat 6g
  • Monofat 8.3g
  • Polyfat 2.2g
  • Protein 28g
  • Carbohydrate 42g
  • Fiber 10g
  • Cholesterol 53mg
  • Iron 3mg
  • Sodium 608mg
  • Calcium 400mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.

Step 3

Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.

Step 4

Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeño pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.

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Ratings & Reviews

Yum

preciousthings
May 03, 2016
I too used store bought chorizo so this may not be the most accurate review, but I followed everything else exactly and this is a really nice nacho recipe. Loved the radish. I broiled the jalapeño with the chips and cheese hoping to take some of the spice edge off. Seed the pepper and remove the membrane if you don't like spice. Yum!

Cheated but loved it

mikoprice
April 16, 2016
We made it with store bought chorizo, so I'm sure it was not anywhere near as healthful, but we loved it.  Super spicy with the raw, unseeded jalepeno.