Nacho Average Nachos
My favorite pastime is creating dishes in the form of literal mountains and challenging myself to see if I can rappel down them to the plate. This makes me the textbook definition of skinny-fat, but I could be addicted to meth instead, so fight me. Perhaps the most fun mountain to make is one of nachos, loaded with ingredient after ingredient so that no two bites are exactly the same. It’s not difficult to make and, once I swap my summer bod for my dad bod in the winter, serves as a perfect substitute for a warm boyfriend. Who needs human touch? Not this guy. (Unless that human is bringing nachos.)
Ingredients
- ½ pound fresh Mexican chorizo, casings removed
- ½ small white onion finely chopped
- 1 15-ounce can pinto beans, drained and rinsed
- ½ 8-ounce bag blue corn tortilla chips
- ½ 8-ounce bag yellow corn tortilla chips
- 1 cup Soul Mate Queso Dip page 55
- ½ cup pico de gallo
- ⅓ cup Five-Star Guacamole page 54
- ¼ cup crema
- ¼ cup sliced pickled jalapeño optional
- ¼ cup crumbled cotija cheese
- 2 small scallions thinly sliced on the bias (¼ cup)
- ¼ cup fresh cilantro leaves
Instructions
- In a large nonstick skillet over medium heat, cook the chorizo, breaking it up with a potato masher, until well browned and cooked through, about 5 minutes.
- Add the onion and beans and cook until the onion softens and the beans warm through, about 4 minutes.
- Drain on a paper towel–lined plate.
- Scatter the blue and yellow tortilla chips over a serving platter.
- Top evenly with the queso dip, chorizo mixture, pico de gallo, guacamole, crema, jalapeño, cotija, scallions, and cilantro.
- Serve immediately.
Notes / Tips / Wine Advice:
There is a balance to the art of nacho-making. No one likes a soggy nacho, but equally as bad is the bottom of the nacho plate having just chips with no topping. Tips for getting the perfect plate of nachos:
Make sure to choose a sturdy chip that can handle the weight of the toppings.
Layer the nachos so that you have toppings on each chip for the perfect bite. One layer of nachos is great. Two layers of nachos is even better.
You have two paths to pick from with nachos: either you can make a fresh queso sauce or you can shred cheese to melt on your nachos. Either is delicious. Or even better, opt for both!
Make sure to choose a sturdy chip that can handle the weight of the toppings.
Layer the nachos so that you have toppings on each chip for the perfect bite. One layer of nachos is great. Two layers of nachos is even better.
You have two paths to pick from with nachos: either you can make a fresh queso sauce or you can shred cheese to melt on your nachos. Either is delicious. Or even better, opt for both!
