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Chorizo-Pineapple Nachos
Chorizo-Pineapple Nachos
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Prep Time:
20 minutes
Total Time:
30 minutes
Tex-Mex inspired spicy nachos with a savory twist.
Ingredients:
  • 1 bag (10 to 13 oz) tortilla chips
  • 2 cups shredded Monterey Jack cheese or Mexican cheese blend (8 oz)
  • 1 tomato, diced
  • 1 red onion, diced
  • 2 jalapeño chiles, seeded, diced
  • 1 red bell pepper, diced
  • 1 lb chorizo, removed from casing
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1 1/2 cups chopped fresh pineapple
  • Cilantro, as desired
  • Fresh lime juice, as desired
  • Sour cream, as desired
Instructions:
  • Preheat your oven to 350°F. Arrange a layer of tortilla chips on a large rimmed baking sheet. Sprinkle 1 cup of shredded Monterey Jack cheese over the chips. Keep aside.
  • Combine diced tomato, half of the diced red onion, and 1 diced jalapeño chile in a small bowl. Set aside.
  • In a heated 10-inch skillet, add oil followed by the rest of the diced red onion, jalapeño chile, and red bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens.
  • Crank up the heat and cook chorizo until dark brown and fully cooked, which should take about 10 minutes. Take it off the heat and generously spoon the flavorful mixture over the chips. Lastly, sprinkle a mix of Monterey Jack and mozzarella cheese over the loaded chips.
  • Bake for approximately 10 minutes until the cheese is melted. Then, add chopped pineapple and the reserved tomato mixture. Finish with a sprinkle of fresh cilantro, a squeeze of lime juice, and a dollop of sour cream on each serving.

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