Chorizo Nacho Platters
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.
Chorizo Sausage, uncased
Mozzarella Cheese, shredded
Not included in your delivery
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 avocado into 1/4-inch pieces. Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
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 2 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.