The Best Nachos of All Time

ANDREW-ZIMMERN
54Ingredients
70Minutes

Ingredients

US|METRIC
  • 1 pound mexican chorizo (fresh, casings removed)
  • 1 yellow onion (large, finely chopped)
  • 2 cups salsa (seven-pepper, recipe below)
  • 8 ounces queso oaxaca (or fresh mozzarella, grated, about 2 cups)
  • 8 ounces grated Monterey Jack cheese (2 cups)
  • 10 ounces tortilla chips (1 medium bag)
  • 1 cup tomatillo salsa (avocado-)
  • 1/2 cup cilantro leaves
  • 1 cup fresh tomatoes (diced)
  • 1/2 cup red onion (finely chopped)
  • 1 cup sliced black olives
  • 1/2 cup grated cotija cheese
  • 2 limes (quartered, for serving)
  • 5 dried ancho chiles
  • 3 pasilla (dried, negre chiles)
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 1 habanero pepper
  • 1 red bell pepper
  • 6 Roma tomatoes (halved lengthwise)
  • 1 teaspoon canola oil
  • 3 arbol chiles (dried)
  • 1 teaspoon cumin seed (toasted and ground)
  • 3 garlic cloves (finely chopped)
  • 1 lime
  • salt
  • 1/2 cup chopped cilantro (finely)
  • 1 pound mexican chorizo (fresh, casings removed)
  • 1 yellow onion (large, finely chopped)
  • 2 cups salsa (seven-pepper, recipe below)
  • 8 ounces queso oaxaca (or fresh mozzarella, grated, about 2 cups)
  • 8 ounces grated Monterey Jack cheese (2 cups)
  • 10 ounces tortilla chips (1 medium bag)
  • 1 cup tomatillo salsa (avocado-)
  • 1/2 cup cilantro leaves
  • 1 cup fresh tomatoes (diced)
  • 1/2 cup red onion (finely chopped)
  • 1 cup sliced black olives
  • 1/2 cup grated cotija cheese
  • 2 limes (quartered, for serving)
  • 5 dried ancho chiles
  • 3 pasilla (dried, negre chiles)
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 1 habanero pepper
  • 1 red bell pepper
  • 6 Roma tomatoes (halved lengthwise)
  • 1 teaspoon canola oil
  • 3 arbol chiles (dried)
  • 1 teaspoon cumin seed (toasted and ground)
  • 3 garlic cloves (finely chopped)
  • 1 lime
  • salt
  • 1/2 cup chopped cilantro (finely)
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