Poblano Chorizo Nachos Recipe

Roast poblano (if not pre-roasted)

If your poblanos are not pre-roasted, char them over a gas burner or under a broiler, turning until blackened on all sides (8–10 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, and dice into roughly 1/2-inch pieces.

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and just browned, about 3–5 minutes. Remove and let cool; roughly chop if not already chopped.

Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper or foil.

Heat 1 tablespoon oil in a large skillet over medium heat until shimmering.

Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the organic chorizo (break up with a spoon) and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Spoon off and discard excess fat if there is a lot, leaving a tablespoon in the pan for flavor.

Stir in the diced roasted poblano, corn kernels and black beans. Add ground cumin, smoked paprika, salt and black pepper. Cook 3–4 minutes until everything is heated through and flavors combine. Taste and adjust seasoning as needed.

Remove from heat and fold in the toasted chopped walnuts. The walnuts add crunch and a nutty note to complement the chorizo.

Spread half of the tortilla chips in an even layer on the prepared sheet pan.

Scatter half of the cooked chorizo-poblano mixture evenly over the chips. Top with half of the shredded cheddar.

Add the remaining chips in one more even layer and top with the remaining chorizo mixture and cheddar cheese.

Bake in the preheated oven 8–10 minutes, until the cheese is fully melted and bubbling and chips at the edges begin to brown lightly.

While nachos bake, mix the sour cream with the lime juice and a pinch of salt to make a quick lime crema. If you prefer thinner, add 1–2 teaspoons of water to reach desired drizzling consistency.

Remove nachos from oven. Immediately drizzle the lime crema over the top, sprinkle chopped cilantro and sliced green onions, and add pickled jalapeños if using.

Serve hot on the sheet pan or transfer to a large platter. Provide extra sour cream or lime wedges on the side.