Ingredients Jump to Instructions ↓

  1. 1 pound Mexican chorizo , removed from casings and crumbled

  2. 1 tablespoon chopped garlic

  3. 1/4 teaspoon ground cumin

  4. 2 cups cooked pinto beans

  5. 1/2 teaspoon chili powder

  6. 1/4 teaspoon salt Water Homemade Tortilla Chips , recipe below, or large, restaurant style corn tortilla chips

  7. 1 1/2 cups grated pepper jack

  8. 1 1/2 cups grated sharp cheddar

  9. 1 small white onion, sliced into thin rings

  10. 5 large jalapenos, stemmed, seeded, and chopped, or to taste

  11. 1 cup sour cream

  12. 1 tablespoon fresh lime juice Chopped fresh cilantro leaves, for garnish

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried leaf oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder , salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans ). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat. Preheat the oven to 450 degrees F. On a large, oval ovenproof platter or in a large baking dish , spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese , onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven. In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro , and serve immediately.

  2. corn tortillas , cut into quarters 4 cups corn or vegetable oil Essence, recipe follows In a large, heavy saucepan , heat the oil to 360 degrees F. In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos. Yield: 3 dozen chips Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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