Fully Loaded Chorizo "Nacho' Supreme
with Potato Wedges, Avocado and Sour Cream
This fun riff comes fully loaded combining the elements of classic nachos, but comes on a bed of spiced roasted potato wedges!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Hot Pepper
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
2 unit(s)
Russet Potato
1 unit(s)
Avocado
1 unit(s)
Jalapeño
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
2 unit(s)
Green Onion
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, half the garlic salt and 1 tsp Enchilada Spice (dbl for 4 ppl), then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While potatoes roast, core, then cut poblano into 1/4-inch pieces. Thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Thinly slice green onions. Drain olives, then thinly slice.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add poblanos. Cook, stirring occasionally, until softened slightly, 3-4 min. Sprinkle half the garlic salt and remaining Enchilada Spice Blend over pan. Cook, stirring often, until fragrant, 30 sec.
Peel, pit, then cut avocado into 1/2-inch pieces.
Once potato wedges are done roasting, remove, then set oven to broil on high. Carefully push potato wedges to the middle of the baking sheet. (Combine potato wedges on one baking sheet for 4 ppl.) Top with chorizo-pepper mixture, as many jalapenos as desired, olives, then cheddar cheese. Broil in the middle of the oven until cheese melts, 3-4 min.
Divide 'nachos' between plates. Dollop with salsa, sour cream and avocadoes. Sprinkle with green onions.