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!
Chorizo Nachos
- 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.
Comments
2 responses to “First Reader’s Nachos”
Chorizo, like ice cream, makes everything better.
But don’t try to combine chorizo and ice cream. As Kirk said, “Too much of anything, lieutenant, even love, isn’t necessarily a good thing.”
[…] blogged earlier this week about the First Reader’s dish – a hearty serving of spicy chorizo nachos. When we’d picked up the ingredients for it, we’d also gotten what I needed for this […]