Game Day Nachos

Name: Game Day Nachos
Total time: 1800 s
Yield: Serves 8-10 servings
Ingredients: 2 cups Roma tomatoes, seeded and diced (about 300 grams); 1/2 cup white onion, diced (about 75 grams); 1/2 cup cilantro, chopped (about 20 grams); 1 1/2 tablespoons lime juice (about 22 ml); 1 tablespoon serrano pepper, seeded and finely chopped (about 10 grams); 1/2 teaspoon kosher salt; 1 package pork or beef chorizo (14 oz/400 grams); 1 bag unsalted tortilla chips (14 oz/400 grams); 1 can black beans, drained and rinsed (15 oz/425 grams); 3 1/4 cups shredded quesadilla cheese or Oaxaca cheese (about 325 grams); 1 cup Mexican-style crema (about 240 ml); 1/2 cup sliced canned jalapeños, drained (about 60 grams)

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

The big game is coming up soon—this is a great time to think about what you'll serve with it. These nachos won't let you down.

https://www.vvsupremo.com/recipe/nachos-para-el-día-del-juego/

The big game is coming up soon—this is a great time to think about what you'll serve with it. These nachos won't let you down.

https://www.vvsupremo.com/recipe/nachos-para-el-día-del-juego/

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

The big game is coming up soon—this is a great time to think about what you'll serve with it. These nachos won't let you down.

https://www.vvsupremo.com/recipe/nachos-para-el-día-del-juego/

The big game is coming up soon—this is a great time to think about what you'll serve with it. These nachos won't let you down.

https://www.vvsupremo.com/recipe/nachos-para-el-día-del-juego/

Saved

Ingredients

30 minutes

Serves 8-10 servings

Pico de Gallo:
2 cupsRoma tomatoes, seeded and diced (about 300 grams)
1/2 cupwhite onion, diced (about 75 grams)
1/2 cupcilantro, chopped (about 20 grams)
1 1/2 tablespoonslime juice (about 22 ml)
1 tablespoonserrano pepper, seeded and finely chopped (about 10 grams)
1/2 teaspoonkosher salt
Nachos:
1 packagepork or beef chorizo (14 oz/400 grams)
1 bagunsalted tortilla chips (14 oz/400 grams)
1 canblack beans, drained and rinsed (15 oz/425 grams)
3 1/4 cupsshredded quesadilla cheese or Oaxaca cheese (about 325 grams)
1 cupMexican-style crema (about 240 ml)
1/2 cupsliced canned jalapeños, drained (about 60 grams)

Saved

Steps

30 minutes

1

Preheat a conventional oven to 350°F.
2

For the pico de gallo: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, serrano pepper, and salt. Set aside.
3

Heat a cast iron skillet over medium heat for 2 minutes. Add the chorizo, break it up with a spoon, and cook for 10 minutes. Remove from the skillet and turn off the heat.
4

In the same skillet, place about 24 tortilla chips on the bottom. Add half of the cooked chorizo, half of the black beans, and sprinkle 1 1/2 cups of cheese over the beans.
5

Add another layer of 24 tortilla chips on top of the cheese, then the remaining chorizo, the rest of the black beans, and 1 3/4 cups of cheese over the beans.
6

Place the skillet in the oven and bake for 20 minutes.
7

Top with 1/4 cup crema, 1/4 cup pico de gallo, and 1/4 cup jalapeños. Serve with the remaining ingredients on the side.