#nachosparty

These flavorful chorizo nachos with fresh cilantro and chives on top will liven up your snack game. Ideal as a satisfying snack at any time or for parties.

Ingredients: 1 lb chorizo sausage, crumbled. 1 bag tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/2 cup sliced jalapeos. 1/4 cup chopped cilantro. 2 tablespoons chopped chives. 1/2 cup sour cream. 1/4 cup salsa. 1/4 cup guacamole. 1/4 cup black olives, sliced. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Cook the crumbled chorizo sausage in a skillet over medium heat until it's browned and thoroughly cooked. After removing any extra grease, set it aside. Evenly distribute the tortilla chips on a sizable baking sheet. Evenly scatter the cheddar cheese shreds on top of the chips. Arrange the cooked chorizo sausage evenly on top of the cheese and chips. After preheating the oven, place the baking sheet inside and bake for 10 to 12 minutes, or until the cheese is bubbling and melted. As the nachos bake, get your toppings ready. Chop the chives, chop the cilantro, slice the jalapeos, and dice the tomatoes. When the nachos are done, take them out of the oven and top them with chopped tomatoes, sliced jalapeos, cilantro, and chives right away. Alongside the hot nachos, serve sour cream, salsa, guacamole, and sliced black olives. To taste, add salt and pepper for seasoning. Savor your mouthwatering nachos with chorizo and chives!

Prep Time: 15 minutes

Cook Time: 12 minutes

These mouthwatering Chorizo Skillet Nachos, crowned with a fiery habanero chimichurri sauce, will liven up your snack game. Ideal as a treat on game day or to share with friends.

Ingredients: 1 lb 450g chorizo sausage, crumbled. 1 cup 240ml canned black beans, drained and rinsed. 1 cup 240ml shredded cheddar cheese. 1 cup 240ml shredded Monterey Jack cheese. 1 cup 240ml diced tomatoes. 1/2 cup 120ml diced red onion. 1/2 cup 120ml sliced black olives. 1/4 cup 60ml pickled jalapeos, sliced. 1/4 cup 60ml fresh cilantro leaves, chopped. 1 bag about 10 oz/280g tortilla chips. Salt and pepper to taste. Cooking oil for the skillet.

Instructions: Preheat your oven to 350F 175C. In a large skillet, heat a bit of cooking oil over medium-high heat. Add the crumbled chorizo sausage to the skillet and cook until it's browned and cooked through, breaking it apart as it cooks. Drain any excess grease if needed. Layer the tortilla chips in the skillet on top of the cooked chorizo. Sprinkle the black beans, diced tomatoes, diced red onion, sliced black olives, and pickled jalapeos evenly over the chips. Mix the shredded cheddar and Monterey Jack cheeses together in a bowl, then sprinkle them evenly over the nacho toppings. Bake the skillet in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. While the nachos are baking, prepare the habanero chimichurri by blending habanero peppers, garlic, fresh cilantro, olive oil, red wine vinegar, and salt in a food processor until smooth. Once the nachos are out of the oven, drizzle the habanero chimichurri sauce over the top. Garnish with chopped fresh cilantro leaves and season with salt and pepper to taste. Serve the Chorizo Skillet Nachos hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes