Grilled Chorizo Nachos with Avocado Ranch
We love any excuse to be outside grilling during the summer. That's why we're skipping the sheet-pan on these nachos and throwing our cast iron skillet 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
1, 12 oz bag tortilla chips (we love Tortilleria Mi Nina and Late July brands)
2 cups shredded cheddar cheese
- 1 avocado, diced
- 1 cup diced ripe tomato
¼ cup chopped fresh cilantro
½ cup Tessemae’s Avocado Ranch
What you do
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.
Heat your grill to medium high. Place a large cast iron skillet directly on the grill. 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.
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.
Reduce heat to low. Place the skillet on the grill and close the grill. Cook until the cheese is melted, 3-5 minutes.
Top nachos with avocado, tomato, cilantro, and plenty of Avocado Ranch drizzled or on the side for dipping.