gameday eats: pineapple & chorizo nachos

I am a bit picky about nachos. When I’m at the movie theater or ballpark concession stand, I’ll pass on the stale chips smothered in bright orange velveeta. Ditto for the pub or taqueria where they erratically pile on the ingredients so that the chips on top end up overloaded and soggy, while the chips on the bottom have nothing to offer. The best nachos, by far, are built and crafted at home.

The key to nacho success is to build the foundation with the best possible chips you can find-the thicker the better. When I was living in California this meant a stop at the farmer’s market or taqueria for a freshly fried batch. Now I’ll be shopping for bagged chips at the grocery store. I’d love to hear about any favorites so please leave a note in the comment section with your brand of choice.

With chips in hand, it is time to talk toppings; this is where you can go traditional or get creative. According to the Homesick Texan, one of my favorite food blogs centered on Tex-Mex cuisine, nachos are a single chip topped with a smear of cheddar and sliced jalapeno. I like the simplicity of this method and the idea that each chip is balanced and full of flavor, but I lean toward the mound of toppings that the Homesick Texan prefers to avoid. I guess that makes this batch a “yankee” version.

For my nacho toppings I like to begin with a layer of spicy meat, in this case a Mexican chorizo that I picked up from the Fatted Calf Charcuterie. I combined the chorizo with sauteed onions, bell peppers, and chiles (this adds to the flavor and gives a healthful boost of veggies). If you don’t have access to Mexican chorizo, I’d substitute a spicy pork or chicken sausage (casings removed), or black beans for a vegetarian version.

The next step is to top with cheese. This is where things can go bad, especially if the word “cheeze” is involved. I like to use a mixture of freshly grated cheddar and monterey jack, which offers a nice sharp flavor and melts well. Lightly sprinkle the cheese evenly over the chorizo and chips; mounds of cheese will mask flavors and weigh down the nachos, making them difficult to eat. Now it is time to broil on high, just long enough so that the cheese melts and browns a bit - it is easy to burn, so check frequently.

When the cheese is all gooey, it’s time to finish the nachos by adding a fresh and snappy pico de gallo. For this recipe I added pineapple to a standard pico de gallo. It added a nice sweetness and paired well with the chorizo. I try to eat as local as possible, but every once in a while I’ll splurge and bring tropical fruit into the house, especially bananas and pineapple because they seem to ship well.  Tomatoes, on the other hand, are best eaten locally and with the window of fresh, local tomatoes quickly closing, it would be best to make this recipe soon.

Chorizo & Pineapple Nachos

(serves 6-8)

Pineapple Pico de Gallo:

• 1/2 pineapple, cut into 1/2 inch chunks
• 3 tomatoes, diced
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 1 jalepeno pepper, seeds removed, diced
• 1 cup cilantro, roughly chopped
• Juice of 1 lime

In a small bowl, combine all of the ingredients and allow to marinate while you prepare the chorizo topping.

Chorizo Nachos:

• 1 tablespoon extra-virgin olive oil
• 1/2 onion, minced
• sea salt
• 1 red bell pepper, minced
• 2 jalapeno peppers, seeds removed, minced
• 1 lb Mexican Chorizo
• 1 bag tortilla chips (14oz)
• 3/4 cup Monterey Jack cheese, grated
• 3/4 cup cheddar cheese, grated

Preheat the broiler on high.

Set a large saute pan over medium-high heat. Add the olive oil and bring to temperature. Add the minced onion with a pinch of sea salt and saute for 3-5 minutes. Add the minced bell pepper and jalapeno peppers and saute for 3 minutes. Add the chorizo and saute until cooked through, about 8-10 minutes.

Arrange the tortillas in a large baking dish. Evenly top with the chorizo mixture and then the cheese. Place about 6 inches below the broiler and broil until the cheese has melted and begins to brown.

Remove the nachos from the baking dish and transfer to a platter. Top with the pineapple pico de gallo and serve.

Tagged as: gameday eats, parties, small bites