Chorizo Nachos

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 9 ounces raw pork chorizo, removed from casing
  • 1/2 cup chopped white onions
  • 3/4 cup white wine
  • 1 lemon, juiced
  • 1 pound shredded Monterrey Jack cheese
  • 1 tablespoon cornstarch
  • One 11-ounce package tortilla chips
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped chives
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.


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    This recipe is featured in:

    The Kitchen