Spicy Nachos Recipe | Easy and Delicious | Chef Bryan Woolley
Introducing our mouthwatering Spicy Nachos recipe by Chef Bryan Woolley. This flavor-packed dish combines savory chorizo, shredded pork, and a blend of melted Velveeta-style and Mexican-style cheeses. It’s an easy and crowd-pleasing favorite that will leave your taste buds dancing. Customize the spice level to your preference and add a kick with hot sauce or jalapenos. Perfect for gatherings or cozy nights in, our Spicy Nachos are a delicious explosion of flavors that will make every bite memorable.
Ingredients
1 large bag of corn chips
2 pounds of chorizo
2 pounds of cooked and shredded pork roast
2 cups of Velveeta-style cheese
2 cups of shredded Mexican-style cheese
Prepared salsa
Prepared guacamole
Salt and pepper to taste
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove any excess grease.
3
In a separate skillet, warm the shredded pork roast over medium heat until heated through.
4
In a microwave-safe bowl, melt the Velveeta-style cheese until smooth and creamy. You can do this in the microwave in 30-second intervals, stirring in between, or on the stovetop using a double boiler.
5
Spread the corn chips in a single layer on a large baking sheet.
6
Drizzle the melted Velveeta-style cheese over the corn chips, ensuring that each chip gets some cheese.
7
Sprinkle the cooked chorizo and shredded pork roast evenly over the chips.
8
Sprinkle the shredded Mexican-style cheese over the top.
9
Season with salt and pepper to taste.
10
Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the cheese has melted and started to bubble.
11
Remove the nachos from the oven and let them cool for a minute.
12
Serve the spicy nachos with prepared salsa and guacamole on the side.
Tags:
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