Try these caramelised onion and chorizo nachos, then check out our classic nachos.


  • 2 large onions, sliced
  • 2 tsp sunflower oil
  • 1 tsp brown sugar
  • 100g monterey jack or cheddar cheese, grated
  • 1 tbsp American mustard, plus extra to serve
  • 100g bag corn tortilla chips
  • 150g piece chorizo, thinly sliced
  • 2 tbsp pickled jalapeños, finely chopped
  • 1 small red chillies, finely sliced (optional)
  • 2 tomatoes, diced
  • 3 tbsp tomato ketchup
  • 1 tbsp lime juice
  • 100g soured cream


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Soften the onions in the oil over a low heat for about 25-30 minutes until really soft and squidgy. Stir in the sugar and keep cooking for a few minutes more until golden brown. Roughly chop 2 tbsp of the onions and set aside in a mixing bowl.

  • STEP 2

    Mix the grated cheese and mustard together. Take a roasting tin or large baking dish and layer up the tortilla chips with the caramelised onions, chorizo slices, jalapeños, chilli (if using) and blobs of the mustardy cheese.

  • STEP 3

    Bake for 10-15 minutes until the cheese has melted and tortilla chips toast at the edges.

  • STEP 4

    Meanwhile mix the diced tomatoes, reserved chopped onions, ketchup and lime juice. Dollop the salsa over the baked nachos, then drizzle with the soured cream – loosened with a teaspoon or two of water. Squirt over a bit more american mustard if you like, and eat immediately.


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