Recipe courtesy of Marcela Valladolid

Chorizo Nachos

Name: Chorizo Nachos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
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

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 8 servings

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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.