Queso Fundido-Style Nachos
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Queso Fundido-Style Nachos

with Chorizo and Spicy Crema

This combo of melty cheese, salty chorizo and crunchy tortilla chips is a true winner and makes for a perfect pre-dinner spread to share with friends. Topped with a spicy crema for extra heat!


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

Preparation Time25 minutes
Cooking Time10 minutes


/ serving 4 people

250 g

Chorizo Sausage, uncased

170 g

Tortilla Chips

7 g


1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)


1 unit(s)

Yellow Onion

Not included in your delivery

0.06 tsp


0.06 tsp


½ tbsp



Nutrition Values

Calories660 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber5 g
Protein27 g
Cholesterol100 mg
Sodium1140 mg
Trans Fat1 g
Potassium600 mg
Calcium500 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Baking Sheet


  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut onion into 1/2-inch pieces.
  • Cut tomato into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Combine sour cream, 1 tsp water and 1 tsp Enchilada Spice Blend in a small bowl. Season with salt and pepper, then stir to combine.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil, then chorizo, peppers, onions and half the Enchilada Spice Blend. Season with salt and pepper, then cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Set aside.
  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven until warmed through, 2-3 min.
  • Sprinkle cheese over chips, then top with chorizo and peppers. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
  • Remove nachos from the oven and sprinkle tomatoes over top.
  • Dollop spiced crema over top, then sprinkle nachos with cilantro.
  • Serve nachos directly on the baking sheet.