Chorizo Nacho Platters
with Salsa and Crema
A glorious Spanish-inspired nacho platter, loaded to the brim! Grab the kids, mix and match the toppings and dig in!
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
170 g
Tortilla Chips
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Tomato Salsa
30 g
Mixed Olives
(Contains Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
1 unit
Jalapeño
1 unit
Avocado
1 unit
Lime
2 tbsp
Mexican Seasoning
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then roughly chop olives. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, pit, then cut avocado into 1/4-inch pieces. Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Mexican Seasoning and onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Layer tortilla chips, chorizo mixture, jalapeños and cheese on a foil-lined baking sheet. Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
While nachos bake, stir together sour cream, lime zest, 1/4 tsp sugar and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl.
Sprinkle avocado and olives over nachos. Divide nachos between plates. Dollop crema over top. Serve salsa on the side for dipping. Squeeze over a lime wedge, if desired.
