Chorizo Nachos a la Mexicana

In partnership with Cacique Inc.

When my boys visit my family in Mexico, one of the things they’ve turned into a regular event is going to the movies with their uncle. Now, where their uncle lives, the movie theater does a booming business, every screening appears to be full and the theater is very luxurious.

Of course, my boys love their uncle no matter what, but it sure doesn’t hurt that he’ll pretty much buy them whatever they want. His justification for this is he only gets to see them once or twice a year.

Now one luxury their uncle indulges them in at the movies is a big plate of nachos. And I will admit, they are good. In addition to the chips and cheese, they always include big juicy jalapeno peppers pickled in vinegar.

As the winter nights approach, I’m planning to have movie night here at home, it’s the perfect time for cuddling up on the couch to watch a good movie and celebrate Three Kings Day (If you like movies, too, or just plain winning things, read on to find out about a great sweepstakes for movie lovers).

One thing’s for sure, though, if I have movie night, my boys are going to ask for nachos, and they need to be good. Nachos really are the perfect, fun, kid-friendly snack for movie night, and it doesn’t hurt that they are very convenient and easy to make and eat. Recipes should be that way, right?

I think these nachos are not only as good as those my boys love, but maybe even better. I’ve included two types of authentic Mexican cheese, Pico de Gallo salsa, Mexican cream and Mexican chorizo, and they remind me of the traditional nachos I had as a teenager.

Chorizo Nachos a la Mexicana

Makes 4-6 portions

Estimated prep time: 5 minutes

Start to finish: 25 minutes

• 1 (9 oz) package of Cacique® Beef Chorizo (or Cacique® Soy Chorizo)
• 1 (12 oz) bag of tortilla chips (for this recipe, use unsalted or low in salt)
• 1 (10 oz) Cacique® Quesadilla Jalapeño Cheese, shredded
• Pico de gallo, check out the recipe right here, but substitute the serranos for jalapeños.
• ½ package (5 oz) Cacique Ranchero® Queso Fresco, crumbled
• 1 avocado
• Cacique® Crema Mexicana to taste

Fry chorizo in a pan for approx 8-10 minutes, until cooked through. Drain off excess fat. Let it cool down 3-5 minutes.

On a microwave-safe plate, add one layer of nacho chips, then a layer of Quesadilla Jalapeño cheese, then sprinkle a layer of chorizo over it. Repeat two more times. At the end, you should have three layers of each ingredient.

Microwave for approx 2 minutes or until cheese is melted and chorizo is bubbly. While nachos are in the microwave, peel and cut avocado into small chunks.

Remove plate from microwave and top with ranchero queso fresco, pico de gallo salsa, avocado and crema mexicana.

Serve immediately.

¡Buen provecho!

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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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