Since Super Bowl is coming up, I thought I’d share a recipe I made for New Years Eve this year. KB decided off the cuff that he wanted nachos for our NYE meal. We used to go out and party and stay out late for NYE, but as we’ve grown older, our celebrations have grown milder. We actually stayed up until midnight this year…our friends from CT were driving through on their way home from St. Louis. Yes I said friends from CT. I know CT qualifies as that “place that shall not be named” for me…but let’s face it, I did make some good friends there. Every time we move, I have to start over. But I always leave with a handful of keeper-friends that I wind up staying in touch with for life. I think that’s one of the great things about moving with the CG, I’m forced to start over which has made me pretty resilient.
Anyways, back to my nachos. I was inspired by one of my friends from CT. Yes I said CT again. She has a blog and she made some fantastic skillet pork nachos. You can find that post here: http://sweetlilyou.com/pulled-pork-skillet-nachos/.
Isn’t she fantastic?
So when KB said he wanted nachos and I knew I had seen that blog post and we were both craving chorizo, that’s when I decided to make chorizo oven nachos. Nachos are like a blank canvas. You can pretty much make them with whatever you want, whenever you want and noone can tell you otherwise. LOL. You just need chips, cheese, maybe some kind of meat and maybe some kind of veggies. Like I said…whatever you want, whenever you want it. Here’s what I did though and let me just say, it was kind of amazing.
I started by oven roasting my jalapenos. I didn’t have to by any means, but I find it kind of tempers the heat. Drizzle with olive oil and place in an oven safe dish. I roasted these for about 30-40 minutes at 375 degrees.
In a medium skillet over medium heat, brown chorizo. Break down into smaller chunks with the back of your spoon.
Continue to cook until cooked through and broken down into small chunks.
Meanwhile, make the lime crema. Combine sour cream, lime juice and lime zest in a small bowl and mix well.
Then assemble the nachos. On a sheet tray lined with aluminum foil (or in a cast iron skillet), layer your ingredients. I did chips, a generous helping of cheese and then chorizo, green onions and tomatoes and diced roasted jalapenos.
I did two layers and a generous helping of cheese on top.
Bake at 400 degrees for about 10-15 minute (keep an eye on it) until cheese is melted and you have an ooey gooey mess of goodness!
Serve with the lime crema and guacamole and enjoy!
1 lb chorizo sausage
1 Tablespoon olive oil
shredded cheese (any kind)
1 cup (about) sour cream
juice of 1 lime
zest of 1 lime
guacamole (homemade or store bought)
First, drizzle jalapenos with olive oil and roast in a 375 degree oven for about 30-40 minutes. Remove and set aside. Meanwhile, in a medium skillet over medium heat, break up chorizo with the back of your spoon. Continue to brown until cooked through. Set aside and make the lime crema. In a small bowl, add about a cup of sour cream, the juice of a lime and the zest of a lime. Mix well. Set aside. Assemble the nachos on a sheet tray lined with aluminum foil (or in a cast-iron skillet). Layer chips, cheese, chorizo, green onions, tomatoes, diced jalapenos. A second layer is always recommended. Then top with more cheese. Bake in a 400 degree oven for about 10-15 minutes (keep an eye on it) until all the cheese is melted and it’s ooey and gooey (technical term). Serve with lime crema and jalapeno.