Classic nachos just got a major upgrade — these fully loaded nachos are as satisfying as they come, and are ready in under half an hour. Jump to the recipe here, or read on and get it at the bottom of this post.
When I was a kid, nachos were the the first thing I learned how to make. Chips, cheese, salsa on the side… by the age of five, I could make them with my eyes shut. (And I probably would have, if you’d dared me.)
To this day, nachos are one of my favorite things, but like me, they’ve grown up a bit. These loaded nachos are a major upgrade on the classic, but still so easy I can make them in my sleep — or more importantly, when I have a serious case of hunger. Nothing satisfies hangry quite like a blanket of melty cheese over chorizo-topped tortilla chips.
If these nachos were a play, they’d be a love story. A wild, passionate thing between chorizo and cheese, bubbling and golden, surrounded by a supporting cast of black beans, corn, jalapenos, and lime, all set on a stage of crispy, salty tortilla chips. (Um, where can I get some tickets to that show?!)
The best part is, you’re the director of this play — you can write it however you want. Me? I like that kick from the jalapeno, the freshness of some tomatoes and cilantro, and a bit of crumbled queso fresco on top. I highly recommend adding a squeeze of lime just before you take a bite, too — I don’t know what it is about lime and chorizo, but together they perform this tantalizing little dance of flavor that I can’t get enough of.
Fresh avocado or guacamole would be welcome additions as well, or a bit of sour cream or Mexican crema. They aren’t called loaded nachos for nothing, so load ’em up to your
heart’s stomach’s desire. The only limitation when it comes to toppings is the fortitude of your tortilla chips.
In case you missed last week’s post, these loaded nachos were inspired by these Chorizo & Black Bean Stuffed Poblano Peppers. Same combination, totally different result, and both amazing. If you’re wanting even more of a chorizo fix, make these nachos, then give the stuffed peppers a go — they’re both quick and easy meals that are handy to have in your back pocket.
- 1 TBSP olive oil
- ½ small onion
- 2 cloves garlic, minced
- ¼ lb. ground chorizo
- ½ cup cooked black beans (homemade, or canned and drained/rinsed)
- ½ cup corn (fresh, frozen, or canned and drained)
- ¼ cup fresh cilantro, chopped (or parsley, if you don't like cilantro)
- ½-1 cup grated chihuahua cheese, to taste (or monterrey jack, or mild cheddar)
- Tortilla chips
- Diced tomato, or fresh salsa
- Diced red onion
- Chopped scallions
- Sliced or diced jalapeno pepper
- Chopped cilantro
- Crumbled queso fresco
- Cubed avocado, or guacamole
- Sour cream or Mexican crema
- Fresh lime wedges, for squeezing over
- Preheat oven to 300 degrees F.
- In a skillet over medium-high heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes. Add the garlic and chorizo, and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat with a wooden spoon as it cooks.
- Remove the pan from the heat and add the beans, corn, and cilantro. Stir to combine, and set aside.
- Spread your tortilla chips into an even layer on a rimmed baking sheet, or an oven-safe skillet. (For this amount of chorizo mixture, I suggest filling half of a rimmed baking sheet, or making two layers of chips and chorizo mixture in an 8 to 10 inch skillet). Spoon the chorizo mixture over the tortilla chips, and top generously with grated cheese.
- Switch the oven from bake to broil, and pop the nachos onto the middle rack. Keep a close eye on them -- they should only take a couple minutes -- and remove from the oven as soon as the cheese is bubbly and browned in places, and the edges of the chips have started to darken.
- Top with any or all toppings you like, and serve as they are, or with salsa or guacamole on the side. Enjoy!