Chorizo Nacho Platter
with Salsa and Crema
A glorious Spanish-inspired nacho platter, loaded to the brim! Grab the kids, mix and match the toppings and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
170 g
Tortilla Chips
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Tomato Salsa
30 g
Mixed Olives
(Contains Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
2 unit
Green Onion
1 unit
Avocado
1 unit
Lime
1 tbsp
Mexican Seasoning
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain, then roughly chop olives. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Peel, pit, then cut avocados into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Mexican Seasoning and onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Layer tortilla chips, chorizo mixture and cheese on a foil-lined baking sheet. Bake nachos in the middle of the oven, until the cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use two foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through cooking.)
While nachos bake, stir together sour cream, lime zest. 1/4 tsp sugar and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl.
Sprinkle green onions, avocado and olives over nachos. Divide nachos between plates. Dollop crema over top. Serve with salsa on the side, for dipping. Squeeze over a lime wedge, if desired.
