Caramelised onion and chorizo nachos
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack
Skip to ingredients
- 2 large onionssliced
- 2 tsp sunflower oil
- 1 tsp brown sugar
- 100g monterey jack or cheddar cheesegrated
- 1 tbsp American mustardplus extra to serve
- 100g bag corn tortilla chips
- 150g piece chorizothinly sliced
- 2 tbsp pickled jalapeñosfinely chopped
- 1 small red chilliesfinely sliced (optional)
- 2 tomatoesdiced
- 3 tbsp tomato ketchup
- 1 tbsp lime juice
- 100g soured cream
Nutrition: per serving
- kcal654
- fat41.4g
- saturates14.7g
- carbs45.2g
- sugars15.1g
- fibre7g
- protein21.4g
- salt3.2g
Method
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.
