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Cheesy Nachos with Chorizo and Spiced Mangoes

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Home > Enjoy > Recipes > Cheesy Nachos with Chorizo and Spiced Mangoes
Cheesy Nachos with Spiced Mangos and Chorizo HERO
Nachos 1
Nachos 2A
Nachos 2B
Nachos 4
Nachos 5
Nachos 6
Quantity 8 servings
Difficulty Level Moderate
Active Prep 25 minutes
Total Time 50 minutes

Nachos. There’s not much more that signifies game day, or epitomizes a couch hang-out with a bunch of your closest friends than grabbing at a cheesy, meaty, flavor-filled pile of crunchy tortilla heaven. This recipe uses our smoky chorizo and any leftover meat you’ve got around. You know the rules: There aren’t any! Pile it high and make it good. Our spiced mangos nod to the spicy Mexican street snack called mango enchilado. If you question a fruit’s place on a platter of nachos, you’ve never had mango dolled up with lime, chiles, salt, and sugar.

 

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Directions

For the crema
Stir together the sour cream, lime juice and zest, and salt. Cover and chill until ready to serve.

For the mango
Sprinkle the mango with lime juice, chile powder, cayenne, and a pinch of salt, and mix to combine. Taste, and add a touch of sugar if your mango isn’t sweet enough. Cover and chill until ready to serve.

For the beans
Sweat the chorizo in a medium nonstick skillet over medium heat until it’s nice, red fat starts to render, about 6 minutes. Transfer the cooked chorizo with a slotted spoon to a paper-towel-lined plate and set aside to layer in the nachos. Add the onions, chiles, and a pinch of salt to the fat in the skillet and cook, stirring occasionally until the onions are soft and starting to color for about 6 minutes. Add the beans, season with salt, and cook until warmed through, about 2 minutes. Transfer to a bowl and set aside.

For assembly
Preheat the oven to 375 degrees. Spread half of the chips in a layer on a half sheet or other large wide, shallow ovenproof platter. Top with half the beans, half the chorizo, half the meat (chicken or pulled pork), and half the cheese. Repeat, ending with cheese. Bake until the cheese is melted and everything is hot, 8 to 10 minutes. Drizzle with salsa, crema, guacamole and scatter with jalapenos, red onions or scallions, cilantro, and spicy mangoes. Serve.

Cooks Notes:

Choose cooked pulled pork or rotisserie-style chicken that’s undressed (no sauce) to avoid clashing flavors. Or use leftovers; braised brisket and chili work well.

Tag: Chorizo, Nachos

Ingredients

For the crema

  • ¾ cup sour cream
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 tablespoon fresh lime juice (from ½ lime)
  • Pinch kosher salt

For the mango

  • 1 firm but ripe mango, cut in ⅓ inch dice
  • ½ teaspoon fresh lime juice
  • ¼ teaspoon ancho chili powder
  • ⅛ teaspoon cayenne
  • Pinch kosher salt
  • Sugar (optional)

For the beans

  • 5 ounces Chorizo, chopped
  • ½ cup diced red or white onions (about ½ a small onion)
  • 1 serrano chile, sliced with seeds
  • Kosher salt
  • 1 (15-ounce) can black beans, rinsed and drained

For assembly

  • (13-oz) bag sturdy tortilla chips
  • 1½ cups warm shredded pork, or cooked chicken chopped into bite-size pieces (about 14 ounces)
  • 6 cups shredded cheese
  • ¾ cup salsa verde
  • ¾ cup your favorite guacamole (check out our recipe!)
  • Thinly sliced rounds of fresh jalapeños and/or sliced pickled jalapeños (optional, garnish)
  • Picked cilantro leaves (optional, garnish)

Special Equipment

  • 1 half sheet pan or another large wide shallow ovenproof platter lined with foil
  • Tortilla Press
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Volpi Foods Corporate
5263 Northrup Ave
St. Louis, MO 63110
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