Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2016

Gallery

Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

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

Nutrition Facts

450 calories; fat 19g; saturated fat 6g; mono fat 8.3g; poly fat 2.2g; protein 28g; carbohydrates 42g; fiber 10g; cholesterol 53mg; iron 3mg; sodium 608mg; calcium 400mg; sugars 2g; added sugar 0g.
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