Nachos Recipe
Corn Tortilla Chips, Chorizo, Pepper Jack Queso, Pico De Gallo.
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Ingredients
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Chips
Chorizo
Queso
Pico De Gallo
Method
Preparation of Pico De Gallo
- 1
Prepare the vegetables
Dice the tomatoes and red onion into small pieces. Chop the cilantro finely. Place all the diced vegetables in a mixing bowl.
- 2
Add seasoning
Squeeze the juice of one lime over the vegetable mixture and add salt. Stir well to combine, then set aside to let the flavors meld.
Cooking the Chorizo
- 3
Cook the Chorizo
In a skillet over medium heat, add the chorizo sausage. Use a spatula to break it apart as it cooks. Cook until browned and crispy, about 8-10 minutes. Drain excess fat if necessary.
Making the Queso
- 4
Melt the Cheese
In a saucepan over low heat, combine the pepper jack cheese, cream cheese, milk, and diced green chilies. Stir continuously until the cheese has melted and the mixture is smooth, about 5-7 minutes.
Assembling the Nachos
- 5
Layer the Nachos
On a large serving platter or baking sheet, spread out the corn tortilla chips evenly. Top with the cooked chorizo, then pour the warm queso over the chips.
- 6
Add Pico De Gallo
Finally, add a generous scoop of pico de gallo on top of the nachos. Serve immediately while hot.