Chorizo and Pineapple Nachos
4
- Prep Time30 mins
- Total Time40 mins
- Makes4 to 6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
Good-quality chorizo can be hard to find, so we’re making our own. If you’d prefer to use store-bought, make sure you’re buying fresh Mexican chorizo, not the cured Spanish kind.
Chorizo
454 g lean ground pork
1 garlic clove, minced
2 tbsp smoked paprika
1 tbsp chipotle powder or chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/4 tsp dried thyme
Pinch of ground allspice
Pinch of ground cloves
2 tbsp apple cider vinegar
1 tsp vegetable oil
Ingredients
1 350-g bag tortilla chips, divided
1 1⁄2 cups pork rind, crushed, divided (optional)
2 cups salsa verde, divided
2 cups Oaxacan string cheese or mozzarella, torn into long strands or shredded, divided
2 cups finely diced pineapple, divided
1/2 cup finely diced red onion, divided
2 serrano or jalapeño peppers, very thinly sliced, divided
1 cup loosely packed cilantro leaves, chopped
Instructions
Position rack in centre of oven, then preheat to 425F. Line a large, rimmed baking sheet with foil. Set aside.
Chorizo: Combine pork with garlic, smoked paprika, chipotle powder, cumin, oregano, salt, pepper, thyme, allspice and cloves in a bowl. Mix well with hands until combined. Pour vinegar over and mix until combined.
Heat a frying pan over medium-high. Add oil, then chorizo. Cook, breaking up meat with a wooden spoon, until browned, 5 to 6 min.
To assemble nachos, spread half of tortilla chips in a single layer on prepared baking sheet. Scatter half of chorizo, 1⁄2 cup pork rinds and half of salsa, cheese, pineapple, onion and sliced peppers overtop. Repeat with remaining chips and chorizo, 1⁄2 cup pork rinds and remaining salsa and cheese.
Bake until cheese is melted and edges of chips are browned and crispy, about 8 min.
To finish, scatter remaining pork rinds, pineapple, onion and sliced peppers overtop nachos. Sprinkle chopped cilantro overtop. Serve immediately.
Find more of recipe developer Lindsay Guscott's fully-loaded nacho recipes.
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