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
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
- 8 – 10 ounces chorizo
- 1/2 medium yellow onion, diced
- 1/2 large green bell pepper, diced
- 1/2 cup black beans, drained and rinsed
- Tortilla chips
- 1 cup grated pepper jack or cheddar cheese
- 3 ounces sour cream
- Handful fresh cilantro
- Sliced jalapeños, for garnish
- 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.