Chorizo Nachos a la Mexicana

Ingredients

• 255 g (9 oz)Cacique® beef chorizo (or Cacique® soy chorizo)
• 340 g (12 oz)tortilla chips, unsalted or low in salt
• 283 g (10 oz)Cacique® Quesadilla Jalapeño Cheese, shredded
• To tastepico de gallo (use jalapeños instead of serranos)
• 142 g (½ of a 10 oz pack)Cacique Ranchero® Queso Fresco, crumbled
• 1avocado
• To tasteCacique® Crema Mexicana

Instructions

1. 1

   Cook the chorizo

   Fry the chorizo in a pan for about 8–10 minutes, until cooked through. Drain away excess fat, then leave it to cool for 3–5 minutes.

2. 2

   Layer the nachos

   On a microwave-safe plate, arrange a layer of tortilla chips, followed by Quesadilla Jalapeño Cheese and a sprinkling of chorizo. Repeat this sequence twice more, so there are three layers of each.

3. 3

   Melt the cheese

   Microwave for about 2 minutes, or until the cheese has melted and the chorizo is bubbling. While the nachos heat, peel the avocado and cut it into small chunks.

4. 4

   Add the toppings

   Take the plate out of the microwave and top the nachos with Ranchero Queso Fresco, pico de gallo, avocado and Crema Mexicana.

5. 5

   Serve straight away

   Serve the nachos immediately.

What are nachos a la mexicana?

Nachos are a Mexican-inspired dish built around tortilla chips with toppings, often including cheese and salsa. The “a la mexicana” style here brings together chorizo, fresh pico de gallo and avocado.

This version layers the chips with jalapeño cheese and chorizo, then adds queso fresco and crema at the end. The combination gives each bite a mix of melted, savoury and fresh toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1150 calories, 42g protein, 64g carbs, 80g fat.

Most of the carbohydrates come from the tortilla chips, while the chorizo and cheeses contribute much of the protein and fat. The avocado and crema add further fat, and the exact balance depends on how much pico de gallo and crema you use. Pair a portion with a green salad or fresh vegetables to add a lighter, crisp side.

Choosing the ingredients

Chorizo: beef chorizo gives the topping a rich, savoury flavour, while the suggested soy chorizo offers an alternative. Whichever you use, cook it through and drain excess fat before layering.

Chips and cheese: unsalted or low-salt tortilla chips help keep the assembled dish from becoming overly salty alongside the cheeses and chorizo. Shredded Quesadilla Jalapeño Cheese melts between the layers.

Build the layers carefully

Layering: spread the chips, cheese and chorizo evenly rather than piling everything in one spot. This helps distribute the toppings across the plate.

Plate choice: use a microwave-safe plate large enough to hold the layers without chips spilling over the edge. If your plate is small, make separate batches rather than stacking them too high.

Look for melted cheese

Microwave: the stated time is about 2 minutes, but the key cue is melted cheese and bubbling chorizo. Check the plate carefully when removing it, as it may be hot.

Avocado: cut it into small chunks while the nachos heat, then add it after microwaving so it stays fresh rather than warming with the cheese.

Finish with fresh toppings

Pico de gallo: the recipe calls for jalapeños in place of serranos. Add it after heating so the salsa brings a fresh contrast to the warm layers.

Queso fresco and crema: crumble the queso fresco over the top and drizzle on crema to taste. Serve promptly, while the chips are still crisp and the cheese is warm.

What to serve alongside

A simple green salad or sliced vegetables can add a crisp, fresh counterpoint to the rich toppings. Keep accompaniments light so they do not compete with the nachos.

For a meal with more variety, serve extra pico de gallo at the table. The nachos are best brought out as soon as they are topped.

Recipe notes & tips

• Choose unsalted or low-salt tortilla chips, as the toppings already add savoury flavour.
• Drain the cooked chorizo well to avoid excess fat pooling on the chips.
• Spread the chorizo and cheese across the layers so the toppings are not concentrated in the centre.
• Cut the avocado into small chunks for easier serving.
• Add the pico de gallo, queso fresco and crema after microwaving.
• Serve as soon as the toppings are assembled to help the chips stay crisp.

Variations

• Use soy chorizo: swap it for the beef chorizo as suggested in the ingredient list.
• Adjust the heat: add more or less jalapeño in the pico de gallo to suit your taste.
• Add extra pico: serve additional salsa on the side for a fresher, juicier topping.
• Change the crema: use a lighter drizzle or leave it off if you prefer less richness.
• Make smaller batches: divide the ingredients between plates when serving a crowd.

Common mistakes to avoid

• Skipping the draining: excess chorizo fat can make the chips greasy, so drain it after frying.
• Overheating the nachos: microwave until the cheese melts and the chorizo bubbles, then stop.
• Uneven layering: sparse toppings leave some chips bare, so distribute the cheese and chorizo across all three layers.
• Adding fresh toppings too early: microwaving the avocado and pico can dull their fresh texture, so add them afterwards.
• Waiting to serve: nachos soften as they stand, so bring them to the table straight after topping.

How to store

These nachos are best eaten immediately, as the chips soften after the toppings are added. Refrigerate any leftovers in a covered container for up to 2 days, separating toppings from chips where possible; reheat the chips and cheese briefly in the microwave, then add fresh toppings.

Frequently asked questions