Caramelised onion and chorizo nachos
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack
Ingredients
- 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
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.
