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Spicy Chorizo-Poblano Nachos
Servings:
Serves 12 to 14 as an appetizerPrep Time:
15 minutesCook Time:
15 minutes
Ingredients
1 lb. shredded cheddar cheese
12 oz. shredded whole-milk mozzarella cheese
2 (16-oz.) cans refried beans
2 links fully cooked chorizo sausage, cut into 1/4" pieces
1/4 tsp. plus 1 pinch dried oregano
1 (18-oz.) bag white corn tortilla chips
4 poblano peppers, stemmed, seeded, and chopped
1 red onion, halved and sliced thin
2 Tbsp. olive oil
1 (16-oz.) container fresh salsa, such as pico de gallo
Lime wedges, for serving
Directions
1. Heat oven to 425 degrees. Toss together cheddar and mozzarella cheeses. Spread beans over a greased rimmed baking sheet. Sprinkle sausage evenly over beans and cover with a layer of cheese mixture; sprinkle with 1/4 teaspoon oregano.
2. Spread some of the chips over the cheese layer to completely cover, then sprinkle with more cheese. Repeat layering with chips and cheese, ending final layer with cheese.
3. Toss peppers and onion with oil and a pinch of oregano and spread over top. Bake nachos until cheese is melted and browned, about 15 minutes. Serve with salsa and lime wedges on the side.
Source: Hannaford fresh Magazine, January - February 2019
Nutrition
| Nutritional Facts | |
| Servings | Serves 12 to 14 |
| Base Nutrients | |
| Calories | 510 kcal (26%) |
| Calories from Fat | 279 kcal (0%) |
| Total Fat | 31 g (48%) |
| Saturated Fat | 12 g (60%) |
| Cholesterol | 60 mg (20%) |
| Sodium | 920 mg (38%) |
| Total Carbohydrates | 39 g (13%) |
| Dietary Fiber | 5 g (20%) |
| Protein | 21 g (35%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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