Ingredients
Yield: 4 servings
|
2/3
|
lb
|
ground Mexican-style chorizo
|
|
½
|
|
chopped jalapeno
|
|
2
|
|
minced garlic cloves
|
|
1
|
|
minced small onion
|
|
1
|
tablespoon
|
olive oil
|
|
½
|
teaspoons
|
chili powder
|
|
½
|
teaspoons
|
cumin
|
|
some
|
|
salt and pepper
|
|
1
|
can
|
pinto beans (15oz)
|
|
Habanero queso sauce:
|
|
1
|
tablespoon
|
butter
|
|
1
|
tablespoon
|
flour
|
|
1
|
cup
|
milk
|
|
1½
|
cups
|
habanero cheddar cheese
|
|
Serving:
|
|
3
|
|
green onions
|
|
1
|
|
bag of salted tortilla chips
|
|
some
|
|
salsa
|
|
some
|
|
guacamole
|
|
some
|
|
sour cream
|
Posted by Caroline on Feb 15, 2011
|
|
|
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Sauté until the vegetables are soft and fragrant, but not browned, about 7 minutes. Add the chorizo, chili powder, cumin, and break up into small crumbles with a wooden spoon. Add salt and pepper. Sauté until the chorizo is browned and almost cooked through, about 8 minutes. Add the beans and stir to combine. Continue cooking to blend the flavors, 5 minutes.
Make the cheese sauce: melt the butter in a large saucepan over medium heat. Once it starts to foam and is completely melted, whisk in the flour, whisking for 1 minute. Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. Once it starts to boil, immediately remove from the heat and whisk in the shredded cheese by the handful. Keep warm.
To assemble the nachos: spread the tortilla chips in an even layer on a large serving platter or across four plates. Generously pour the cheese sauce over the chips taking care to cover as many chips as possible. Top with the meat and bean mixture, once again covering all the chips. Drizzle with the remaining cheese sauce and sprinkle with green onions. Drizzle with salsa and dollop with sour cream and guacamole.
|