A while back I introduced my dear First Reader to chorizo. He’s fallen in love with it. I don’t mind – he doesn’t neglect me, and the spicy sausage is really good in a lot of meals. We picked up a bunch on sale, and he invented a nacho recipe using chorizo. He cooked it, I photographed and ate it. A good deal for me!
- 10 oz chorizo
- 1 jar Queso dip
- 1 jar mild salsa
- Big bag of tortilla chips
- sour cream
- toppings: chopped green onion, shredded cheese, diced tomato, olives (ok, the First Reader does not endorse olives), etc.
Fry up the chorizo. I would drain it, he says he didn’t bother. Mix it with the queso dip, after having microwaved that for 2 minutes to make it runny. Mix in the jar of salsa.
Pour over chips. Top and munch. Salty and spicy, a light, crisp beer works well with this recipe.
He recommends a Louis L’Amour to read with this. He also says next time he’ll brown up a pound of ground beef to make it meatier.