(Recipe is by Emeril Lagasse and is found on the Food Network site here.)
Step by Step Instructions:
To put together this delightful nacho dish, you will need the following: 2 cups of Pinto Beans (I used canned Pinto Beans that I rinsed…It took slightly more than 1 can), Kosher Salt, Chili Powder, Sour Cream, 1 1/2 cups of shredded Pepper Jack Cheese, 1 1/2 cups of Sharp Cheddar Cheese, 5 Jalapenos, Fresh Limes, Pork Chorizo, Garlic, Ground Cumin, Shallots (or a White Onion), and of course Tortilla Chips.
As I usually do, I began by prepping my ingredients. Emeril suggests using a White Onion but I had Shallots that I needed to use before they went bad. So I thinly sliced up them to use in a bit.
Then I chopped up two fairly large cloves of garlic so that I had about a Tablespoon of minced garlic.
Things quickly got spicy when I halved the five jalapenos, removed the tops, and then cut and removed the seeds and ribs.
Then I very finely chopped my jalapenos. Look at all of those jalapenos…I must admit that my hands are a bit on fire after chopping all of those spicy peppers. You might want to use plastic gloves when you’re chopping up this many…just a suggestion (she types as her fingers burn). 🙂
Here is the Pork Chorizo that I used. Surprisingly this chorizo was very inexpensive at Hy-Vee so grab some next time you’re shopping and experiment with it.
I placed the chorizo, garlic, and 1/4 teaspoon of ground cumin in the pan on medium high heat…
…cooking for at least 5 minutes until the meat browns and you can see the rendered fat. During this time, go ahead and preheat the oven to 450 degrees.
Then spoon the chorizo onto a plate with paper towels on it to drain.
In the same pan, add the pinto beans, 1/4 teaspoon of salt, 1/2 teaspoon of chili powder and about a cup of water or add more if you need it.
Then I took a potato masher to mash the beans. The idea is to get a chunky refried bean consistency.
Now it’s time to assemble the nachos. Begin by getting a baking dish. Put a good amount of tortilla chips in the bottom to create a nice foundation. Then spoon half of the beans mixture on the tortillas. Add half of the chorizo, and to that add 1/2 of the jalapenos, 1/2 of the shallots (or onions), 1/2 of both of the cheeses. Then repeat until you have two layers of all of the ingredients. Place the dish in the oven for 5-8 minutes or until the cheese is all melted and fabulous looking.
While the nachos baked, I took about 1/2 cup of sour cream and the juice of 1/2 of a lime and stirred it up to create a refreshing lime sour cream.
Then pull out the nachos once the cheese is melted. It smells fabulous, and I couldn’t wait to dig in. I found it easiest to use a spatula and serve it that way. Then drizzle some of the lime sour cream on top and dig in. You can garnish with cilantro as well, but I skipped it since it’s not my favorite herb. Holy loaded, spicy nachos, these were awesome!
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Homemade Tortilla Chips, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish
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.
2. Remove and drain on paper towels.
3. 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.
4. Preheat the oven to 450 degrees F.
5. 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.
6. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
7. 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.