Protein Swap | Loaded Nachos with Tex-Mex Chorizo
Cubanelle Pepper & Aged Cheddar
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
This laidback Tex-Mex spread is easy to assemble and you can eat it with your hands. It all starts with home-baked tortilla chips crisped in the oven. Cover them with ground chorizo imbued with mellow spices, sautéed cubanelle pepper and garlicky chopped tomatoes, along with sharp cheese. With sour cream and BBQ sauce, you can rightfully call your nachos fully loaded.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 2 Garlic cloves
- 2 Tomatoes
- 1 Cubanelle pepper
- 60ml BBQ sauce
- 30g Grated aged cheddar
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
54 g
Saturated Fat
16 g
Sodium
1690 mg
Total Carb
64 g
Sugars
20 g
Protein
33 g
Fibre
5 g
Preparation
Make the tortilla chips
Preheat the oven to 450°F. Stack the tortillas and cut into 8 wedges. On a lined sheet pan, toss with a drizzle of oil. Bake, flipping halfway, 4 to 6 min., until crispy; season with salt.
Mise en place
Meanwhile, core and thinly slice the cubanelle pepper crosswise. Mince the garlic. Small-dice the tomatoes.
Sauté the cubanelle pepper
In a large pan, heat a drizzle of oil on medium-high. Add the cubanelle pepper and a pinch of the spices. Sauté, 1 to 2 min., until slightly softened. Transfer to a bowl and reserve the pan.
Cook the chorizo
In the same pan, heat a generous drizzle of oil on medium-high. Add the chorizo* and ¾ of the garlic; season with ¾ of the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Dress the tomatoes
Meanwhile, in a medium bowl, combine the tomatoes, remaining garlic and spices, 2 tbsp oil (double for 4 portions) and S&P.
Assemble the nachos & serve
When the tortilla chips are crispy, remove from the oven and add the chorizo, cubanelle pepper, tomatoes and cheese. Bake, 2 to 3 min., until warm. Drizzle with the BBQ sauce and dollop the sour cream over top. Divide the nachos between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
