Chorizo Nachos

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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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