Chorizo Nachos with Jalapeno Lime Pico De Gallo

Pickled Jalapeno & Red Onions:

3 tbsp sugar

1 tbsp French Picnic Sea Salt

1/2 tsp Black Peppercorns

1 cup Prosecco Vinegar

2 Garlic Cloves, smashed

1/2 red onion, thinly sliced

2 jalapenos, thinly sliced


1 lb Chorizo

1 bag Tortilla Chips

2 cups White Cheddar, Shredded

1 large Avocado, diced

Pickled Jalapenos & Red Onions

Mexican Crema

2 Roma Tomatoes, seeds removed and diced

1 small bunch of Cilantro, rough chopped

1 can Black Beans, drained

1 tbsp Cilantro Olive Oil

1 tbsp Jalapeno Lime Balsamic Vinegar

2 tsp Cheddar Jalapeno Dipper

1/2 tsp Cumin Sea Salt

Pickled Vegetables:

1. Combine the vinegar, salt, sugar, garlic and peppercorns. Whisk until sugar has dissolved. Combine the jalapenos and red onions and pour the brine over top. Or put the vegetables in separate containers and divide the brine between the two. Refrigerate at least 20 minutes before serving.

For the Nachos:

1. In a pan heat a little olive oil over medium high heat, add the chorizo and cook through. Season with salt as needed.

2. Line a sheet pan with aluminum foil, put a layer of chips, half the cheese and half the chorizo. Put down another layer of chips followed by the remaining cheese and chorizo. Bake in the oven at 375F for 15 minutes.

3. While the nachos are in the oven, combine the diced tomatoes, cilantro, black beans, oil, and vinegar. Toss till everything is well combined and season with salt.

4. Once the nachos are done, top with mexican crema, pickled vegetables, avocado, radish and pico de gallo. Enjoy!

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