You will want to make these chorizo nachos the next time you have a few friends over for game day.

These chorizo nachos begin with restaurant-style corn chips that are drizzled with melty Jack cheese sauce, topped with spicy chorizo, and a sprinkling of cilantro and chives.

These nachos are simple and delicious, with creamy homemade cheese sauce topped with the flavorful meat and fresh herbs. They make a wonderful snack, party dish, and even a casual dinner.

How to Make Nacho Cheese Sauce:

The key to turning grated Monterey Jack cheese into this creamy nacho cheese sauce is the acid from the simmering wine and lemon juice used to use to melt the cheese. It helps prevent the cheese from clumping up as it melts, resulting in a smooth and pourable queso sauce.

You bring white wine and lemon juice to a boil, and then stir in the grated cheese and a tablespoon of cornstarch. The acid in the wine and the lemon juice help keep the cheese smooth and creamy, not clumpy and rubbery. It's pretty magical. 

What kind of chips should you use to make nachos?

For these nachos, I made my own tortilla chips from corn tortillas. They are super easy, and you can make them in advance. To make them, cut the tortillas into triangles, bring about an inch of oil to around 350 degrees F, and fry the triangles in batches, turning them and watching them closely until they are browned. 

Drain them on a paper towel lined plate, lightly sprinkle them with salt, and let them cool before storing in an airtight container. They are really sturdy and able to stand up to any nacho toppings or chilaquiles. 

If you don't want to fry your own chips, and you have a Mexican/Latino grocery store nearby, look for Casera-Style chips. these chips hold up well to toppings and cheese without getting soggy. 

You could also order chips to go from your favorite Mexican restaurant. 

For grocery store chips, heat them in the oven at 350 degrees for a few minutes to harden them a little. 

Make-ahead tips for making these nachos:

You can make both the chips and the chorizo a day in advance. The cheese sauce is best made and served immediately. Fortunately, the recipe is scaleable, so you can make just the right amount. 

Ways to switch up this recipe:

While I haven't tried it yet, I am looking forward to trying this recipe with pepper Jack cheese. 

You could also pour the cheese sauce into a warmed bowl or mini crock pot and serve it as a dip and serve the chorizo and chips on the side.

More Nacho Recipes from the #Foodie Extravaganza food bloggers. This month our host is Stacy from Food Lust People Love!

• Beef Fajita Nachos Compuestos from Food Lust People Love
• Beer Brat Nachos from Palatable Pastime
• Breakfast Nachos from Tara's Multicultural Table
• Garam Masala Lamb Naan-chos from Culinary Adventures with Camilla
• Homemade Deep Fried Nachos With Cheese Sauce from Sneha's Recipe
• Leftover Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm
• Pizza Nachos from Making Miracles

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Chorizo Nachos

Make these chorizo nachos for game day, a party, or even dinner.

Chorizo Nachos

Yield: 12 servings

Author: Karen Kerr

You will want to make these chorizo nachos the next time you have a few friends over for game day.

ingredients:

• 11 ounces raw pork or beef chorizo, removed from casing
• 1/2 cup chopped white onions
• 3/4 cup white wine
• 1 lemon, juiced
• 1 pound Monterey Jack cheese, grated
• 1 tablespoon cornstarch
• 12 ounces of tortilla chips, homemade or store bought
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped chives

instructions:

How to cook Chorizo Nachos

1. In a large saute pan, cook the chorizo, breaking it up, for about 6 minutes. Add the onions, and saute for another four minutes, until the onion is translucent. Set aside.
2. Arrange the chips on a platter.
3. Bring the wine and lemon juice to a boil and reduce to low. Stir in the cheese and cornstarch and stir briskly with a whisk until the cheese is melted.
4. Drizzle the cheese sauce over the chips, sprinkle with the chorizo, and top with the herbs.
5. Serve immediately.

Calories
361.47

Fat (grams)
22.13

Sat. Fat (grams)
9.72

Carbs (grams)
21.76

Fiber (grams)
1.70

Net carbs
20.06

Sugar (grams)
1.11

Protein (grams)
16.93

Sodium (milligrams)
364.46

Cholesterol (grams)
53.13

https://www.karenskitchenstories.com/2019/11/chorizo-nachos.html

Karen's Kitchen Stories

nachos, appetizers, cheese, tortilla chips, chorizo

Appetizers

Mexican American

Created using The Recipes Generator

Recipe adapted from my favorite Food Network shows, The Kitchen.