Loaded Nachos Recipe

Nachos topped with cheese, black beans, charred corn, beef chorizo, pico de gallo, salsa verde, and sour cream

Loaded Nachos Recipe

Course: Appetizer, Snack

Ingredients:

For the Nachos:

For the Charred Corn:

  • 15 oz. can whole kernel corn, drained

  • 2 tablespoons vegetable oil

  • Salt and black pepper to taste

For the Seasoned Beans:

  • 15 oz. can black beans, drained and rinsed

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and pepper to taste

For the Pico de Gallo:

  • 1 medium-sized tomato, diced

  • 1 medium-sized white onion, finely chopped

  • 1 jalapeno, seeded and finely chopped (adjust to your preferred level of spiciness)

  • 4 cloves garlic, minced

  • Fresh cilantro, chopped

  • Juice of 1 lime

  • Salt and pepper to taste

For the Lime Crema:

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Prepare the Pico de Gallo:

    • In a bowl, combine the diced tomato, finely chopped white onion, jalapeno, minced garlic, and fresh cilantro.

    • Squeeze the juice of one lime over the mixture.

    • Season with salt and pepper to taste. Mix well and set aside.

  3. Cook the Black Beans:

    • In a small saucepan, combine the drained black beans, cumin, garlic powder, onion powder, salt, and pepper.

    • Heat over low-medium heat, stirring occasionally, until the beans are heated through and the spices are well incorporated. Keep warm.

  4. Char the Corn:

    • In a separate pan, heat vegetable oil over medium high heat. Add the drained corn to the pan. Ensure that the corn is spread out in an even layer.

    • Let the corn cook without stirring for a few minutes until it starts to char and turn golden brown. This might take about 5-8 minutes.

    • Stir the corn to expose the other side to the heat. Allow it to char for another few minutes then remove from heat.

  5. Cook the Pork Chorizo:

    • In a skillet, cook the pork chorizo over medium heat, breaking it into crumbles with a spoon.

    • Cook until it's browned and fully cooked. Drain any excess grease.

  6. Prepare the Lime Crema

    • In a small bowl, mix crema with the juice of one lime and season with salt to taste. Set aside.

  7. Assemble the Nachos:

    • On a large baking sheet, spread out the tortilla chips to form an even layer.

    • Sprinkle the chips with a layer of Chihuahua Brand Quesadilla Cheese then top with cooked pork chorizo, seasoned black beans, and whole kernel corn.

    • Generously top with another layer of shredded Chihuahua Brand Quesadilla Cheese.

    • Cook in the oven for 10 minutes.

  8. Final touches:

    • Once the nachos have baked in the oven, and evenly top with pico de gallo, then drizzle on salsa verde along with a few dollops of lime crema.

  9. Serve and Enjoy:

    • Serve your loaded nachos immediately, and enjoy!

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