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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
1. Preheat the oven to 475 degrees or place the broiler rack about 7 inches from the heat source.
2. Cook chorizo in a skillet over medium-high heat, stirring frequently. Drain meat thoroughly.
3. 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.
4. Bake nachos for 4 to 6 minutes or place under hot broiler until cheese is melted and bubbly.
5. 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
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
1. Preheat the oven to 475 degrees or place the broiler rack about 7 inches from the heat source.
2. Cook chorizo in a skillet over medium-high heat, stirring frequently. Drain meat thoroughly.
3. 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.
4. Bake nachos for 4 to 6 minutes or place under hot broiler until cheese is melted and bubbly.
5. 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