Spicy Corn and Chorizo Nachos
Turn up the heat at your next gathering with these irresistible Spicy Corn and Chorizo Nachos! This crowd-pleasing recipe combines zesty crumbled chorizo, smoky sautéed corn, and layers of gooey melted cheddar cheese over crispy tortilla chips, all baked to golden perfection. Topped with fresh avocado, juicy tomatoes, tangy red onion, and sliced jalapeños for a fiery kick, these nachos strike the perfect balance of bold flavors and satisfying textures. Drizzle with cooling sour cream and finish with a squeeze of lime for a tangy twist that brings everything together. Ready in just 30 minutes, this easy-to-make dish is the ultimate appetizer or game-day snack that guarantees to impress. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 250 grams Chorizo sausage
- 300 grams Tortilla chips
- 200 grams Canned corn kernels
- 200 grams Cheddar cheese, shredded
- 2 pieces Jalapeño peppers, sliced
- 1 piece Avocado, diced
- 2 pieces Tomatoes, diced
- 0.5 piece Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 100 grams Sour cream
- 1 piece Lime, cut into wedges
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
Instructions
Preheat your oven to 200°C (400°F).
Heat a skillet over medium heat and add olive oil. Remove the casing from the chorizo and crumble it into the skillet.
Cook the chorizo for 5-7 minutes, stirring often, until it’s browned and cooked through. Remove from heat and set aside.
Drain and rinse the corn kernels. Add the corn to the same skillet and sauté for 2-3 minutes with a pinch of ground cumin and paprika for extra flavor. Remove from heat.
Spread the tortilla chips evenly on a large, oven-safe baking tray or dish.
Sprinkle half of the shredded cheddar cheese over the tortilla chips.
Evenly distribute the cooked chorizo and sautéed corn over the cheese layer.
Top with the remaining shredded cheddar cheese and the sliced jalapeño peppers.
Bake in the preheated oven for 10 minutes or until the cheese is fully melted and bubbling.
While the nachos bake, prepare the garnishes by dicing the avocado, tomatoes, and red onion, and chopping the cilantro.
Remove the nachos from the oven and let them cool slightly. Add the diced avocado, tomatoes, red onion, and cilantro as toppings.
Serve the nachos drizzled with sour cream, with lime wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.3 g | 425% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 50.5 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 8097 mg | 352% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 26.0 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2114 mg | 163% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
