Lunch: Loaded Chorizo Nachos

Recipe by Ann Taylor Pittman When we say loaded, we mean it. These nachos require a fork for scooping up all the tasty fillings. Building on a foil-lined pan means instant cleanup: Bring the pan right to the table after broiling, and discard the foil aft

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Loaded Chorizo Nachos

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 2/3 cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad)
1 cup drained canned unsalted pinto beans
8 (6-inch) corn tortillas, cut into wedges
Cooking spray
2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1/4 cup chopped green onions
1 cup chopped tomato
1/4 cup thinly sliced radishes
1/4 cup chopped fresh cilantro
1 ripe avocado, peeled and chopped
1 jalapeno pepper, thinly sliced
1/2 teaspoon kosher salt

Instructions

Preheat broiler to high.
Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.
Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.
Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeño pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.

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