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From This Weeks Menu
Chorizo Nachos
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These loaded chorizo nachos are the ultimate crowd-pleasing appetizer for game day, pool parties, backyard BBQs, or an easy family dinner. Crispy tortilla chips are piled high with spicy chorizo, creamy refried beans, melted Monterey Jack and sharp cheddar, then finished with fresh avocado, jalapeños, cilantro, sour cream, and tangy tomatillo salsa. Every bite is loaded with bold Tex-Mex flavor, and with ThisWeek'sMenu, planning dinner is as easy as Pick. Click. Done.
Ingredients
- 1 pound Chorizo sausage
- 1/2 cup chopped yellow onion
- 1 each refried beans
- 1 each jar tomatillo salsa
- 1 each tortilla chips
- 4 ounce Monterey Jack cheese
- 4 ounce sharp Cheddar cheese
- 1 each ripe avocado
- 1 each jalapeño
- 3/4 cup sour cream
- 1/2 cup loosely packed fresh cilantro leaves
Instructions
- Preheat oven to 400°F.
- Cook chorizo and onion in a large nonstick skillet over medium, stirring often with a wooden spoon to crumble until browned and onion is tender, about 8 minutes.
- Drain on a plate lined with paper towels.
- Stir together refried beans and 1 cup of the tomatillo salsa in a small saucepan.
- Cook over medium-high, stirring often, until hot, about 3 minutes.
- Line a large rimmed baking sheet with aluminum foil. Arrange chips in a single layer on foil.
- Top chips evenly with chorizo mixture, bean mixture, and cheeses.
- Bake in preheated oven until cheeses melt and just begin to brown in places, about 8 minutes.
- Remove from oven, and top with avocado, jalapeño, sour cream, cilantro, and remaining tomatillo salsa.
- Drizzle with hot sauce, if desired.