Chorizo Skillet Nachos with Habanero Chimichurri
Chorizo Skillet Nachos are fully loaded with chips, refried beans, cheese, chorizo, guacamole, sour cream, onions, tomatoes and Habanero Chimichurri.
Servings 4 Servings
Ingredients
Habanero Chimichurri:
- 1 cup packed cilantro
- 1 cup packed parsley
- 3 cloves garlic
- 1/4 cup vinegar
- 1 habanero pepper stem removed
- 3/4 teaspoon salt
- 1/2 cup extra virgin olive oil
Chorizo Skillet Nachos
- 1 pound ground chorizo
- About 10 ounces Tortilla chips
- 1 15 ounce can refried beans
- 2 cups shredded cheddar cheese
- 1/2 cup diced yellow onion
- 1/2 cup diced tomato
- 1/4 cup crumbled cotija cheese
- sour cream
- guacamole
- habanero chimichurri
- lime
Instructions
- To make the chimichurri: combine cilantro, parsley, garlic, vinegar, habanero and salt in a food processor. Process just until minced fine. Add extra virgin olive oil and pulse until emulsified. Cover and let set at room temperature until ready to use.
- Preheat oven to 425 degrees.
- Cook chorizo in a cast iron skillet over medium heat until browned and cooked through. Strain and set aside.
- In the same skillet layer chips, refried beans, cheddar cheese, chorizo and onion. Cook in preheated oven for 5 - 7 minutes or until cheese has melted.
- Remove nachos from oven and top with diced tomato, cotija cheese, sour cream, guacamole, habanero chimichurri and a squeeze of fresh lime. Serve immediately.
Notes
Enjoy!