Yield: 6 servings
1 pound ground chorizo
4 to 5 ounces corn tortilla chips
6 ounces (about 2 cups) shredded Mexican cheese
1/2 cup diced red onion
1 fresh jalapeño, sliced
1/4 cup torn fresh cilantro leaves
1/2 cup sliced green onions
Preheat the oven to 475 degrees or place the broiler rack about 7 inches from the heat source.
Cook chorizo in a skillet over medium-high heat, stirring frequently. Drain meat thoroughly.
Arrange chips in a single layer on baking sheet or ovenproof platter. Sprinkle chips with half the cheese.
Spoon meat over top, covering each chip with meat. Sprinkle meat with the remaining cheese. Sprinkle with red onion, then dot chips with slices of jalapeño.
Bake nachos for 4 to 6 minutes or place under hot broiler until cheese is melted and bubbly.
Garnish with cilantro and green onions.
Per serving: 245 calories; 10g fat; 3g saturated fat; 30mg cholesterol; 21g protein; 19g carbohydrate; 3g sugar; 2g fiber; 890mg sodium; 105mg calcium.
Source: St Louis Post Dispatch, February 23, 2011
Homemade Mexican Chorizo
1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1 Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
2 Add cider vinegar and stir until dry ingredients are moistened.
3 Add ground meat and knead until spice mixture is well incorporated into the meat.
4 You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
5 Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.