Forget soggy chips and fake cheese sauce — these skillet chorizo nachos will stop you in your tracks
Someone recently told me that nachos were their "gateway" food. I sat there thinking about that statement and was like, "Really"?
For me, that would totally be chocolate, cakes, pies — pretty much anything in the dessert department — but not nachos. This was all before I made these, though.
If you thought it's all been done before when it comes to nachos, I assure you it has not. Put some spicy chorizo and a ton of melted pepper jack cheese on some tortilla chips, and then drizzle the whole thing with a refreshing sour cream-cilantro sauce, and you'll be revising your opinion on nachos. These are definitely "gateway" food-worthy.
Skillet chorizo nachos with cilantro-sour cream sauce recipe
In a medium, oven-safe skillet over medium-high heat, cook the chorizo until browned, breaking it into little pieces with a spatula.
Add the onion and peppers, and sauté until softened, about 2 – 3 minutes.
Add the black beans, and stir into the mixture until heated through. Remove from the heat, and transfer the mixture to a plate or bowl.
To the empty skillet, add a layer of tortilla chips. Spoon 1/2 the chorizo mixture on top, and sprinkle 1/2 the cheese on top of that. Repeat with another layer of tortilla chips, chorizo mixture and cheese.
Place the skillet into the oven under high-broil for 1 – 2 minutes, just until the cheese melts.
While the skillet is in the oven, in a food processor, combine the sour cream and cilantro, and process until smooth.
Remove the nachos from the oven, and drizzle the cilantro cream sauce on top. Garnish with jalapeños, and serve immediately.