These mouthwatering Chorizo Skillet Nachos, crowned with a fiery habanero chimichurri sauce, will liven up your snack game. Ideal as a treat on game day or to share with friends.
Ingredients: 1 lb 450g chorizo sausage, crumbled. 1 cup 240ml canned black beans, drained and rinsed. 1 cup 240ml shredded cheddar cheese. 1 cup 240ml shredded Monterey Jack cheese. 1 cup 240ml diced tomatoes. 1/2 cup 120ml diced red onion. 1/2 cup 120ml sliced black olives. 1/4 cup 60ml pickled jalapeos, sliced. 1/4 cup 60ml fresh cilantro leaves, chopped. 1 bag about 10 oz/280g tortilla chips. Salt and pepper to taste. Cooking oil for the skillet.
Instructions: Preheat your oven to 350F 175C. In a large skillet, heat a bit of cooking oil over medium-high heat. Add the crumbled chorizo sausage to the skillet and cook until it's browned and cooked through, breaking it apart as it cooks. Drain any excess grease if needed. Layer the tortilla chips in the skillet on top of the cooked chorizo. Sprinkle the black beans, diced tomatoes, diced red onion, sliced black olives, and pickled jalapeos evenly over the chips. Mix the shredded cheddar and Monterey Jack cheeses together in a bowl, then sprinkle them evenly over the nacho toppings. Bake the skillet in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. While the nachos are baking, prepare the habanero chimichurri by blending habanero peppers, garlic, fresh cilantro, olive oil, red wine vinegar, and salt in a food processor until smooth. Once the nachos are out of the oven, drizzle the habanero chimichurri sauce over the top. Garnish with chopped fresh cilantro leaves and season with salt and pepper to taste. Serve the Chorizo Skillet Nachos hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
NY SPBL
