Best 4 Chorizo Pineapple Nachos Recipes

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Are you seeking a culinary adventure that combines vibrant flavors, the tantalizing aroma of grilled pineapple, and the savory richness of chorizo? Look no further than the delightful creation known as chorizo pineapple nachos, an irresistible dish that combines the best of both worlds. This enticing dish is sure to become a favorite at your next gathering, offering a delightful symphony of textures and flavors that will leave your guests craving more. In this article, we will embark on a journey to discover the ultimate recipe for chorizo pineapple nachos. We will explore variations, discuss ingredient selection, and provide step-by-step instructions to guide you in crafting this mouthwatering masterpiece. Prepare to tantalize your taste buds as we dive into the world of chorizo pineapple nachos, a culinary delight that is both visually stunning and incredibly delicious.

Here are our top 4 tried and tested recipes!

CHORIZO NACHOS



Chorizo Nachos image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 9

9 ounces raw pork chorizo, removed from casing
1/2 cup chopped white onions
3/4 cup white wine
1 lemon, juiced
1 pound shredded Monterrey Jack cheese
1 tablespoon cornstarch
One 11-ounce package tortilla chips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped chives

Steps:

  • In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
  • In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
  • Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.

CHORIZO-PINEAPPLE NACHOS



Chorizo-Pineapple Nachos image

Savory meets spicy in this Tex-Mex creation, a fresh new twist on traditional nacho recipes.

Provided by By Stephanie Wise

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 bag (10 to 13 oz) tortilla chips
2 cups shredded Monterey Jack cheese or Mexican cheese blend (8 oz)
1 tomato, diced
1 red onion, diced
2 jalapeño chiles, seeded, diced
1 tablespoon olive oil
1 red bell pepper, diced
1 lb chorizo, removed from casing
1/2 cup shredded mozzarella cheese (2 oz)
1 1/2 cups chopped fresh pineapple
Cilantro, as desired
Fresh lime juice, as desired
Sour cream, as desired

Steps:

  • Heat oven to 350°F. Spread tortilla chips evenly on ungreased large baking pan with sides. Top chips with 1 cup of the shredded Monterey Jack cheese. Set aside.
  • In small bowl, toss together diced tomato, half of the diced red onion and 1 diced jalapeño chile. Set aside.
  • Heat 10-inch skillet over medium heat. Add oil. Add remaining diced red onion, jalapeño chile and diced red bell pepper. Cook 5 to 6 minutes, stirring occasionally, until onion is soft.
  • Increase heat to high; add chorizo, and cook about 10 minutes or until dark brown and cooked through. Remove from heat, and spoon mixture over chips. Sprinkle remaining Monterey Jack cheese and mozzarella cheese over chips.
  • Bake about 10 minutes or until cheese is melted. Top with chopped pineapple and reserved tomato mixture. Sprinkle with cilantro and a spritz of lime juice. Top individual servings with sour cream.

Nutrition Facts : ServingSize 1 Serving

CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE



Chorizo Chili Potato Chip Nachos with Homemade American Cheese image

Provided by Eric Greenspan

Time 7h35m

Yield 4 to 6 servings

Number Of Ingredients 23

Vegetable oil, for frying
8 Kennebec or other white potatoes, skin on
2 red bell peppers, charred, stemmed, skinned and chopped
1 jalapeno, stemmed and chopped
2 red onions, thinly sliced
Olive oil, for cooking
Two 9-ounce tubes Mexican pork chorizo
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup vinegar
1 tablespoon salt
1 tablespoon sugar
Homemade American Cheese, recipe follows
Leaves from 1 bunch fresh cilantro
1 cup sour cream
8 ounces firm, solid mild Cheddar, finely grated
8 ounces firm, solid low-moisture mozzarella, finely grated
4 tablespoons tapioca flour
2 teaspoons kosher salt
2 ounces melted unsalted butter
1/2 cup strong beer
1/2 cup milk

Steps:

  • Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
  • Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
  • Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
  • Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
  • Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
  • Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
  • Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.

MOVIE NIGHT NACHOS WITH CHORIZO & CREAMY GUACAMOLE



Movie night nachos with chorizo & creamy guacamole image

The perfect snack for sharing, who could resist this mountain of cheesy nachos topped with lime-spiked guacamole? Put the Mex-factor into your Saturday night

Provided by Cassie Best

Categories     Snack, Treat

Time 45m

Number Of Ingredients 18

2 x 200g bags salted tortilla chips (we used a mixture of blue and yellow chips)
180g bag grated Monterey Jack cheese (or cheddar)
1-2 fat chillies (1 green, 1 red looks nice), thinly sliced (deseeded if you don't like it too hot)
2 tbsp white wine vinegar or cider vinegar
1 tbsp golden caster sugar
1 red onion , halved and finely sliced
2 tomatoes , seeds removed, cut into small pieces
3 radishes , thinly sliced
1 tbsp olive oil or rapeseed oil
1 red onion , finely chopped
2 x 60g packs cubed chorizo
400g can black beans , drained
2 tsp smoked paprika
2 tsp clear honey or agave syrup
3 ripe avocados
zest and juice 1 large lime
handful coriander , chopped, plus a few leaves to serve
150g pot soured cream

Steps:

  • First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
  • Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
  • To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
  • Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
  • While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!

Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • To make the perfect nachos, start with high-quality tortilla chips. Look for chips that are sturdy enough to hold up to toppings, but not so thick that they're difficult to bite into.
  • Don't be afraid to experiment with different toppings. In addition to the classic cheese, beans, and sour cream, try adding other ingredients like grilled chicken, roasted vegetables, or even fruit.
  • Be generous with the cheese. Nachos are all about the cheese, so don't skimp! Use a good quality melting cheese, such as cheddar, mozzarella, or Monterey Jack.
  • Broil the nachos until the cheese is melted and bubbly. This will help to create a crispy crust on the chips.
  • Serve the nachos immediately with your favorite toppings. Nachos are best when they're hot and fresh.

Conclusion:

Nachos are a delicious and versatile dish that can be enjoyed by people of all ages. With so many different variations to choose from, there's sure to be a nacho recipe that everyone will love. So next time you're looking for a quick and easy meal, give nachos a try. You won't be disappointed!

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