Skillet Chorizo Nachos aka CHACHOS!
Are you ready for “The Chacho”? What’s a chacho, you say? A chacho is a chorizo nacho…in this case a FULLY LOADED chorizo nacho!! Slip on some sweats for this one…or at least a pair of drawstring pants with a little give…lol. We’re diving head first into the world of the nacho! Pub food. Comfort food for some. Meant to be enjoyed with an icy cold brew…or six…haha. I’m not much of a drinker, so probably just one for this wuss.
With the Super Bowl right around the corner, my mind has been busy 24/7 coming up with the fattiest of fatty dishes to consume without guilt…When it’s Super Bowl, you can eat what you want darn it! I don’t even care who’s playing anymore, just bring on the food!!!! Is your favorite team in it? If so, go your team!!
Ok, enough about Super Bowl, let’s talk nachos…chorizo nachos…chachos as I like to call them. These nachos are off the chart in the flavor department!!
Freshly fried tortilla chips are a MUST folks!!!! The chips remain crunchy…no sog here…the ultimate buzzkill of the nacho in my opinion.
First off, we get our cast iron skillet out. If you don’t have one, go…..NOW!!! They are the BEST!!! Ok, you’ve got it out?? After we fry up our tortilla chips…Let’s make some chorizo sauce by sauteing some onions and garlic (yes, your house will smell bomb). Then we plop in the beefy chorizo and brown that up. Next, a little enchilada sauce…a wee bit of pickled jalapeno juice for some acidity. Ok, now the toppings. See how easy this dish is??
Shred up some sharp cheddar and spicy pepper jack!! Slice up some meaty black olives!! Chop some nice, fresh cilantro!! Spoon out that cool, tangy sour cream!! Chop your tomatoes people!! Maybe grab those sweatpants if you haven’t already!!
We start by ladling a small amount of the chorizo sauce onto the bottom of our skillet, a layer of crunchy chips, more chorizo sauce, pinto beans, cheese, jalapeno, tomato, and olives….Hit repeat…a few times. Pop that bad boy in the oven, ice down some beer…or sweet tea…a soda pop with crushed ice maybe, and get ready!!
In 15 short minutes, you’re on your way to chorizo, nacho Heaven!!!
I really hope you give these bad boys a shot!!! They are so simple, so delicious, and so perfect for the Super Bowl party I hope you’re having!! Enjoy!!
- 1 Tbsp vegetable oil, plus more for frying tortillas (see notes on how to)
- 10 corn tortillas, cut in quarters
- 1 onion, chopped
- 4 cloves of garlic, peeled and chopped
- 12 oz beef chorizo
- 1 cup enchilada sauce
- 1 Tbsp pickled jalapeno juice from the jar (optional)
- 1 roma tomato, chopped
- 1 cup EACH, shredded sharp cheddar and pepperjack
- 1/4 cup sliced black olives
- 1/4 pickled jalapenos
- 1 14 oz can of pinto beans, rinsed and drained
- sour cream for topping (as much as you want)
- See note below on how to fry tortilla chips.
- Preheat oven to 350 degrees, set rack in center of oven.
- Heat your cast iron skillet or oven proof skillet over medium heat, add 1 Tbsp vegetable oil. Once hot, add onions and garlic and saute about 5 minutes. Don't let garlic burn. Lower heat if needed. Add chorizo to the skillet and brown for about 5-8 minutes, then add 1 cup enchilada sauce and 1 Tbsp of pickled jalapeno juice if using. Simmer a couple minutes.
- Remove skillet from the heat. Ladle all but 1/4 cup of the chorizo sauce out of the skillet and into a small bowl.
- In the same skillet, line a layer of chips on the bottom and up the sides. Ladle a few large spoons of the chorizo sauce, sprinkle some beans, sprinkle 1/2 cup cheese, some toppings. Add another layer of chips, chorizo, beans, a handful of cheese, toppings. Round three, finish it out. Last layer of chorizo, beans, the rest of the cheese, and some toppings.
- Pop your skillet into the oven and bake for 15 minutes.
- Let sit a couple minutes and top with cilantro and scoops of sour cream.
- Remove and enjoy!!!
- Heat a large pot with 3-5 inches of vegetable oil. Heat oil to 370 degrees. Place about 10 tortilla chips, one by one, into the hot oil. The oil will lose heat. Try to keep it around 350 degrees if possible by altering your heat source. Fry the chips, carefully stirring and flipping until browned. About 1 minute. With a slotted spoon, remove the chips to a wire rack set over a baking tray or paper towels. Salt the chips. Add your next batch to the oil once oil is at 350-360 degrees. Continue cooking your batches, until you are all out.