Loaded Chorizo Nachos
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
When we say loaded, we mean it. These nachos require a fork for scooping up all the tasty fillings. Building on a foil-lined pan means instant cleanup: Bring the pan right to the table after broiling, and discard the foil aft
Ingredients
1 2/3 cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad)
1 cup drained canned unsalted pinto beans
8 (6-inch) corn tortillas, cut into wedges
Cooking spray
2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1/4 cup chopped green onions
1 cup chopped tomato
1/4 cup thinly sliced radishes
1/4 cup chopped fresh cilantro
1 ripe avocado, peeled and chopped
1 jalapeno pepper, thinly sliced
1/2 teaspoon kosher salt
Instructions
Preheat broiler to high.
Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.
Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.
Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeño pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment