Corn Nachos Tortilla Recipe
Chips, Chorizo, Pepper Jack Queso, Pico De Gallo.
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Ingredients
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Chips
Chorizo
Pepper Jack Queso
Pico De Gallo
Method
Chips
Prepare the Chips
Cut the corn tortillas into triangles.
Fry the Chips
In a large pot, heat the vegetable oil over medium heat. Once hot, add the tortilla triangles in batches, frying until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Chorizo
Cook the Chorizo
In a skillet over medium heat, crumble the chorizo sausage. Cook for about 7-10 minutes or until fully cooked and browned. Drain excess fat and set aside.
Pepper Jack Queso
Make the Queso
In a saucepan over low heat, combine the pepper jack cheese, cream cheese, and milk. Stir continuously until melted and smooth. Add diced jalapeños and mix well. Keep warm.
Pico De Gallo
Prepare the Salsa
In a bowl, combine diced tomatoes, finely chopped onion, chopped cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes for the flavors to meld.