There’s no better place for a nachos cookbook than the shelves of the Food Republic library, and no better way to snack than updating a beloved classic. That’s something we learned after replacing jack cheese with manchego and ground beef with chorizo. Now we’re ruined for life.
My favorite discovery since Nachos NY began is my love of chorizo. It tastes excellent with everything, especially here with the Manchego.
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1/2 onion, diced
- 1/2 pound fresh chorizo, casings removed
- 2 avocados, halved lengthwise, pitted, flesh scooped out
- 2 pickled Serranos pepper, 1 diced and 1 sliced
- juice of 1 lime
- 7 ounces tortilla chips
- 1/2 pound Manchego cheese, shredded
- simple guacamole
- In a skillet over medium heat, heat the vegetable oil, then add 2 of the diced garlic cloves and the onion.
- When the garlic and onion become translucent, add the chorizo, breaking it up as it browns.
- In a separate bowl, mash the avocados with 1 clove of the garlic, the diced serranos, lime juice and salt.
- Preheat the broiler to 500°F.
- Layer the tortilla chips in a 9 x 13-inch roasting pan.
- Evenly distribute the chorizo over the chips followed by the shredded cheese.
- Add the sliced serrano peppers on top.
- Place the chips under the broiler and broil for 8 minutes.
- Add the guacamole and serve.
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