Chorizo Nacho Platter

Chorizo Nacho Platter

with Salsa and Crema

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A glorious Spanish-inspired nacho platter, loaded to the brim! Grab the kids, mix and match the toppings and dig in!

Tags:Quick PrepEasy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


170 g

Tortilla Chips

¾ cup

Mozzarella Cheese, shredded


½ cup

Tomato Salsa

30 g

Mixed Olives


6 tbsp

Sour Cream


56 g

Onion, chopped

1 unit


1 unit


1 unit


1 tbsp

Mexican Seasoning

Not included in your delivery

¼ tsp


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1170 kcal
Fat77 g
Saturated Fat21 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber15 g
Protein42 g
Cholesterol115 mg
Sodium1810 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then roughly chop olives. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, pit, then cut avocados into 1/4-inch pieces. Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)


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, jalapeños and cheese on a foil-lined baking sheet. Bake nachos in the middle of the oven until 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.)


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 avocado and olives over nachos. Divide nachos between plates. Dollop crema over top. Serve salsa on the side for dipping. Squeeze over a lime wedge, if desired.