Nachos with chorizo, beans and cheese
Votes: 1
Time: 45 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
In this recipe, Emeril Lagasse bakes nachos with chorizo sausage, a Mexican snack infused with cumin, along with mashed pinto beans, pepper jack and cheddar cheeses, and thinly sliced onions. The result is a luxurious finger food dish. Finger-licking good!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Nachos
- 1.5 cups grated pepper jack cheese
- 1.5 cups grated sharp cheddar cheese
- 2 cups cooked pinto beans
- 450 gr. Mexican chorizo sausage (remove the shell and crumble)
- 5 large jalapeno peppers, sliced, or to taste (remove stems and seeds)
- 1 tbsp chopped garlic
- 1/4 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 teaspoon salt
- Water
- Homemade tortilla chips, see recipe below, or pre-made large corn tortilla chips
- 1 small white onion, thinly sliced into rings
- 1 cup sour cream
- 1 tbsp fresh lime juice
- Chopped fresh coriander leaves, for garnish
Emeril's Creole Spice Blend
- 2.5 tbsp paprika
- 2 tbsp. salt
- 2 tbsp garlic powder
- 1 tbsp. black pepper
- 1 tbsp onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp dried oregano leaves
- 1 tbsp dried thyme
Homemade tortilla chips
- 9 cut into 4 pieces corn tortillas
- 4 tbsp. corn or vegetable oil
- Emeril's Creole Spice Blend, to taste
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Recipes with similar ingredients: tortilla, pinto beans, jalapeno pepper, chorizo sausage, chili seasoning, cumin, paprika, garlic, garlic powder, onions, onion powder, ground cayenne pepper, oregano, thyme, lime juice, pepper jack cheese, cheddar cheese
Cooking the dish according to the recipe:
- In a large skillet over medium-high heat, cook the garlic, ground cumin, and chorizo, stirring occasionally, until the sausage is browned and the fat has rendered, about 5 minutes. Remove from the skillet and drain on paper towels.
Add pinto beans to the fat in the pan, chili powder, salt, and 1–1.5 cups of water (depending on the amount of liquid in the beans). Cook over medium heat until the beans are heated through, mashing them with the back of a wooden spoon or a potato masher until the mixture is chunky or smooth. Remove from heat. - Preheat oven to 230°C.
Place a single layer of tortilla chips in a large ovenproof dish or baking pan. Top with a layer of half the beans, half the sausage, cheeses, onion rings, and sliced jalapeños. Top with another layer of tortilla chips, beans, sausage, both cheeses, onions, and peppers. Bake for 5-8 minutes, until the cheese is melted and the mixture is heated through. Remove from the oven.
In a small bowl, combine sour cream, lime juice, and a pinch of salt. Pour this sauce over the nachos, sprinkle with cilantro, and serve immediately. Homemade Tortilla Chips
In a large heavy saucepan, heat oil to 182°C.
Add the tortillas to the oil in batches, being careful not to add too many at a time. Fry until golden brown, about 1 minute, turning once. Remove and drain on paper towels. Season lightly with Creole spice mix. Serve warm or use for nachos. Yield: 36.Emeril's Creole Spice Blend
Mix paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme thoroughly and store in an airtight jar or container.
Exit: about 2/3 cup
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