The chorizo and cheese in these slightly-elevated (but not too elevated) nachos add just the right note of smoke and richness, and parallel the cabernet.
1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.
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