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Chorizo and Potato Nachos

A close-up of fully loaded Chorizo and Potato Nachos covered in melted cheese, meat, and fresh chili.
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A recipe for fully loaded nachos featuring a savory topping of cooked chorizo sausage and seasoned potatoes, baked until the cheese is melted.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound raw Mexican chorizo, casings removed
  • 1 large Russet potato, peeled and diced into 1/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 cup water
  • 1 bag (10 ounces) tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup pickled jalapeño slices (for topping)
  • 1/4 cup chopped fresh cilantro (for topping)
  • Sour cream (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced potato and cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften.
  2. Add the chorizo to the skillet with the potatoes. Break up the chorizo with a spoon as it cooks. Cook until the chorizo is browned and fully cooked, about 5 to 7 minutes.
  3. Drain off any excess grease from the skillet, leaving about 1 tablespoon of fat behind.
  4. Stir the salt, pepper, and cumin into the chorizo and potato mixture. Add the 1/4 cup of water, bring to a simmer, and cook for 2 minutes until the liquid evaporates slightly. Remove from heat.
  5. Preheat your oven to 400 degrees Fahrenheit. Spread the tortilla chips in a single layer on a large, rimmed baking sheet.
  6. Sprinkle the Monterey Jack and cheddar cheeses evenly over the chips. Spoon the chorizo and potato mixture over the cheese layer.
  7. Bake for 8 to 12 minutes, or until the cheese is fully melted and bubbly. If you prefer a browner top, switch the oven to broil for the last 1 to 2 minutes, watching carefully to prevent burning.
  8. Remove from the oven. Top the nachos with jalapeño slices and fresh cilantro. Serve immediately with sour cream and lime wedges on the side.

Notes

  • For crispier potatoes, you can parboil the diced potatoes for 3 minutes before adding them to the skillet with the oil.
  • If your chorizo releases a lot of grease, drain most of it off before adding the spices to prevent soggy nachos.
  • Use a mix of cheeses for better flavor and melt quality.

Nutrition

Find it online: https://spoonswirl.com/chorizo-and-potato-nachos-recipe/