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NACHOS WITH CHORIZO AND JALAPEÑO CHIHUAHUA® CHEESE DIP

Nachos with Chorizo and Jalapeno Chihuaha Cheese Dip Horizontal FS1 1431x966 sRGB NACHOS WITH CHORIZO AND JALAPEÑO CHIHUAHUA® CHEESE DIP
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Ingredients

32 corn tortilla chips
4 oz. refried pinto beans, warmed
7 oz. Supremo® Pork Chorizo from V&V SUPREMO®, cooked per package directions
8 oz. Cheese Dip with Jalapeño Chihuahua®, warmed (see recipe)
2 oz. Shredded Mexican 2 Cheese Blend from V&V Supremo®
2 oz. pico de gallo
2 Tbsp. Supremo® Mexican Style Crema from V&V SUPREMO®
3 Tbsp. guacamole
2 oz. sliced pickled jalapeños
sliced green onions, for garnish

Method of Preparation

  1. Layer half of the tortilla chips on a plate or platter. Spread 2 oz. refried pinto beans onto chips. Sprinkle 3.5 oz. chorizo over chips. Ladle 4 oz. of Cheese Dip with Jalapeño Chihuahua® on top of chips. Evenly distribute 1 oz. Shredded Mexican 2 Cheese Blend from V&V Supremo®. Then sprinkle 1 oz. pico de gallo over everything.
  2. Add another layer with the remaining chips. Repeat step 1.
  3. Drizzle 2 Tbsp. sour cream over everything. Scoop 3 Tbsp. of guacamole on top. Add ¼ Cup pickled jalapeños to the nachos or serve on the side. Garnish with green onions.
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