Chorizo Nachos

The recipe Chorizo Nachos can be made in approximately 25 minutes. This main course has 513 calories, 22g of protein, and 33g of fat per serving. This recipe serves 8. For $1.57 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mexican food. This recipe from Foodnetwork requires white wine, tortilla chips, fresh cilantro, and jack cheese. This recipe is liked by 2161 foodies and cooks. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 60%. Try Chorizo Nachos, Chorizo Veggie nachos, and Chorizo-Beef Nachos for similar recipes.

Servings: 8

Preparation duration: 25 minutes

 

Ingredients:

1 tablespoon chopped chives

1 tablespoon cornstarch

1 tablespoon chopped fresh cilantro

1 pound shredded Monterrey Jack cheese

1 lemon, juiced

9 ounces raw pork chorizo, removed from casing

1 11-ounce package tortilla chips

1/2 cup chopped white onions

3/4 cup white wine

Equipment:

frying pan

paper towels

sauce pan

whisk

Cooking instruction summary:

In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat. In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted. Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.

 

Step by step:


1. In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes.

2. Add the onions and cook until translucent, about 4 minutes.

3. Transfer to a paper towel to drain off excess fat.

4. In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low.

5. Add the cheese and cornstarch and whisk until the cheese is fully melted.

6. Arrange the tortilla chips on a serving platter.

7. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture.

8. Garnish with the cilantro and chives.

9. Serve immediately.


Nutrition Information:

Quickview
513k Calories
22g Protein
33g Total Fat
28g Carbs
7% Health Score
Limit These
Calories
513k
26%

Fat
33g
51%

  Saturated Fat
14g
90%

Carbohydrates
28g
10%

  Sugar
1g
2%

Cholesterol
73mg
24%

Sodium
487mg
21%

Alcohol
2g
13%

Get Enough Of These
Protein
22g
45%

Calcium
500mg
50%

Phosphorus
393mg
39%

Selenium
18µg
27%

Zinc
3mg
23%

Magnesium
81mg
20%

Vitamin B2
0.34mg
20%

Vitamin B1
0.25mg
17%

Vitamin B12
0.83µg
14%

Vitamin B6
0.28mg
14%

Vitamin E
1mg
12%

Copper
0.24mg
12%

Vitamin K
10µg
10%

Vitamin B3
1mg
10%

Iron
1mg
9%

Vitamin A
459IU
9%

Fiber
2g
9%

Vitamin B5
0.82mg
8%

Potassium
257mg
7%

Folate
22µg
6%

Vitamin C
2mg
3%

Manganese
0.05mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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