Chorizo nachos! These are the best. One of my favorites. A year-round source of feasting and a fiesta on a sheet pan.
I don’t know about you, but I could eat a troubling number of nachos. An irresponsible amount of nachos.
When thinking about the most laid-back of all foods, I can’t think of a single dish that beats out nachos.
Maybe because no one (NO ONE) can look 100% dignified when eating a nacho. Maybe it’s because everyone I’ve ever discussed nachos with shares my affinity for for them. Maybe it’s everyone all digging into the same sheet pan.
Nachos are equalizers in so many ways.
Is there anything more unassuming than a, “hey, come over, we’re having nachos!”?
I’ll accept that invitation in a heartbeat, possibly show up in my pajamas, and very likely sit on your counter while we have an unspoken competition of who can fit more nachos in their mouth and still carry on a conversation.
Nachos, I like everything about them.
But let me tell you about these nachos!
First, you crisp up fresh chorizo and throw some chopped onions into the mix.
Then, you pile sharp white cheddar onto a sheet pan of tortilla chips, top it off with the chorizo mixture, and broil until it’s all melty and dreamy and you muster up all your willpower and self-control to not. start. eating. yet.
Because! You’re going to cover everything in the mango pico de gallo you whipped up. Go, you! I’m not even going to pretend this is being done in the name of health, because the mango pico is SO GOOD. It’s colorful and flavorful and adds the perfect spicy-crunchy-freshness to a tray of smokin’ hot nachos.
The next step requires no explanation… Dig in!
Chorizo Nachos with Mango Pico de Gallo
Spicy chorizo and white cheddar baked on tortilla chips all topped with fresh mango pico de gallo. People will hoover these up!
- 9 ounces fresh chorizo, casings removed if needed
- 1 medium yellow onion, chopped
- 8 ounces Roma tomatoes, diced
- 1/2 a medium red onion, diced
- 1 mango, peeled and diced
- 1 cup cilantro leaves, chopped
- 1 jalapeño, seeds removed and diced
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1 (13 ounce) bag tortilla chips
- 10 ounces white cheddar, shredded
Heat a large skillet over medium heat. Once hot, add the chorizo and stir to break up into small pieces. Cook for 5 minutes, until no pink remains, stirring frequently. Add the yellow onion to the skillet and cook an additional 5 minutes, until onions are translucent and chorizo begins to crisp slightly. Remove from heat and set aside.
In a medium bowl, combine tomato, red onion, mango, cilantro, jalapeño, lime juice, and salt. Set aside.
Line a baking sheet with aluminum foil. Pour tortilla chips on baking sheet and spread into an even layer. Cover chips with shredded cheese, then top with chorizo and onion mixture. Place baking sheet on top rack of oven and turn on the broiler. Broil 3-5 minutes, until cheese has melted – watch closely to make sure nothing burns! Remove from oven promptly.
Top with the mango pico de gallo, and serve immediately.