Chorizo Nachos with Avocado Ranch
We're skipping the sheet-pan on these nachos and throwing our cast iron skillet in the oven or on the grill! The crispy chips topped with flavor packed chorizo and creamy
Avocado Ranch is a dish that can't be beat!
MAKES 8 SERVINGS
What you need
- Red onion, thinly sliced
- 1 lime
- ½ lb (8 ounces) fresh chorizo
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1, 12 oz bag tortilla chips (we love Tortilleria Mi Nina and Late July brands)
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2 cups shredded cheddar cheese
- 1 avocado, diced
- 1 cup diced ripe tomato
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¼ cup chopped fresh cilantro
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½ cup Tessemae’s Avocado Ranch
What you do
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Juice the lime into a small bowl. Add onion and season with salt. Set a side until recipe is complete, or up to 1 day.
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Heat your grill to medium high or oven to 350. Place a large cast iron skillet directly on the grill. (Or a burner) Add chorizo and cook, breaking up the sausage, until it is cooked through, about 8 minutes. Transfer chorizo to a paper towel lined plate and drain any fat from the pan.
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Now its time to layer the nachos! Start with a layer of chips and top with about ¼ of the chorizo, cheese, and onion. Repeat until you have used all of the chips.
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Reduce heat to low. Place the skillet on the grill and close the grill. (Or place in the 350 oven.) Cook until the cheese is melted, 3-5 minutes.
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Top nachos with avocado, tomato, cilantro, and plenty of Avocado Ranch drizzled or on the side for dipping.
