- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 74 mg
- Sodium
- 1196 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 74 mg
- Sodium
- 1196 mg
Ingredients
Directions
- In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
- In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
- Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.
