Go Back
–+ servings
Print

Chorizo Nachos with Chipotle Avocado Cream

A plate full of goodness: chips, cheese, black beans, corn, tomatoes, onions, chorizo and a creamy chipotle avocado cream sauce.
Course Easy Appetizer Recipes, Main Dishes
Cuisine Mexican
Keyword absolutely avocados, avocado cream, chipotle, chrozio, Food, man food, nachos, Recipe, snack
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 1 large avocado
  • 2 tablespoons fat free greek yogurt
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon plus 1 teaspoon lime juice
  • 2 cloves garlic divided
  • 1/2 teaspoon salt divided
  • 1 to mato seeded and diced
  • 1/2 yellow onion diced
  • 1 pound chorizo sausage removed from casing
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 1/2 cups shredded pepper jack cheese
  • 1 1/2 cups shredded medium cheddar cheese
  • 16 ounce bag tortilla chips
  • 3 green onions diced

Instructions

  • Combine avocado, yogurt, hot sauce, 1 tablespoon lime juice, 1 clove garlic and 1/4 teaspoon salt in a food processor. Process until smooth. Cover and refrigerate for 30 minutes.
  • In another bowl combine tomato, onion, remaining garlic, remaining lime juice and remaining salt. Let stand at room temperature for 30 minutes.
  • Cook black beans in a pan over medium heat. Once warm add in frozen corn, cumin, garlic and chili powder. Mix well. Cook just until corn is warmed through, about 5 minutes. Reduce heat to low and cover until ready to use.
  • In another pan heat chroizo and cook 5 - 7 minutes or until cooked through. Remove from heat.
  • Preheat oven to 325 degrees.
  • Divide chips among four plates oven proof plates. Top with equal amounts of pepper jack and cheddar cheeses. Spoon some chorizo over the top. Spoon some of the black beans over the top. Place in the oven and cook for 3 - 5 minutes or until the cheese has melted. Remove from oven top with chipotle avocado cream, tomato mixture and diced green onions. Serve immediately. (Be careful of the hot plates. I serve mine on top of hot pads)

Notes

Enjoy!