Loaded Nachos Recipe

Course: Appetizer, Snack

Ingredients:

For the Nachos:

• 11 oz. bag of tortilla chips

• 12 oz. Pork Chorizo Original from V&V Supremo

• 1 cup Charred Corn

• 1 cup Seasoned Black Beans

• 7 oz. bag of Shredded Chihuahua Brand Quesadilla Cheese

• 1 cup Pico de Gallo

• 1/2 cup Salsa Verde: (store-bought or homemade)

• 1/2 cup Lime Crema

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:

• 1/2 cup Crema Supremo® Mexican Sour Cream from V&V Supremo®

• Juice of 1 lime

• Salt to taste

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!