While your D.I.Y pickled jalapeño add a nice amount of pizzaz to a quick plate of melted cheese-topped tortilla chips, when the mood for loaded nachos strikes, there’s pretty much nothing better than a homemade, gluten-free take on Chili’s Classic Nachos.
Thicker cut tortilla chips are topped with beans, then queso con chorizo followed by more cheese and finally — after they’re popped in the oven to get all piping hot and melty — a pickled jalapeño slice is arranged atop each chip. Served with pico de gallo, guacamole and sour cream for dipping, this recipe is the epitome of hearty, football season fare.
Chili’s Classic Nachos, at home
Preparation Time: 5 minute
Cooking Time: 5 – 10 minutes
Baking Time: 5 minutes
Serves: 2 – 4
Nachos and Chorizo Queso:
- 24 Casa Sanchez Thin & Light Tortilla Chips or similar amount (about 3 ounces) of thicker-cut tortilla chips
- 4 ounces (1⁄2 cup) refried beans
- 1 teaspoon (5 grams) olive oil
- 3 ounces (from about 1, 1⁄4 pound link in its casing) raw pork chorizo
- 2 teaspoons (5 grams) millet flour
- 3 ounces (85 grams or 1⁄4 cup plus 2 tablespoons) COLD whole milk (or half and half)
- 2 ounces (57 grams or about 1⁄2 cup) shredded extra sharp cheddar cheese, divided
- 2 ounces (57 grams or about 1⁄2 cup) shredded Monterey jack cheese¹, divided
Preheat oven to 350°F. Line a large, rimmed sheet pan with parchment paper. Spread each tortilla chip with a thin layer of beans. Arrange chips in a single layer on sheet pan; set aside.
Make Chorizo Queso:
In a small saucepan (2-quart) over medium-low heat, warm oil until shimmering. Add chorizo and cook, stirring occasionally and breaking meat into smaller pieces, until cooked-through and browned in spots. Once chorizo is cooked, sprinkle in millet flour, and cook for about 30 seconds, whisking constantly.
Pour in about 1/4 of the milk, whisking rapidly. Once thick and smooth, whisk in another 1/4, heating once more until thick and smooth. Whisk in remaining milk. Bring mixture to rapid, full simmer, and continue to cook until the mixture coats the back of a wooden spoon and when you run your finger through it a distinct track remains. Immediately reduce heat to low (as low as your stove allows) and half of the cheeses (1 ounce EACH of the cheddar and Monterey jack). Stir constantly until cheese is melted; remove from heat.
Top Nachos with ALL THE CHEESE and bake:
Spoon hot queso evenly over bean-topped chips. Sprinkle remaining cheese (1 ounce EACH of the cheddar and Monterey jack) over top. Place nachos in oven and bake for about 5 minutes or until cheese is nicely melted.
Arrange nachos on serving platter and top each chip with a single jalapeño slice. Serve immediately with pico de gallo, guacamole and sour cream for dipping!
Pico de gallo
Preparation Time: 5 minutes
Makes: About 1/3 cup
- 3 ounces (from about 1/2 medium) seeded and chopped tomato
- 1 1/2 teaspoons (7 grams) seeded and minced jalapeño
- 1 tablespoon (14 grams) minced yellow onion
- Lime juice, Kosher salt and cilantro to taste
Mix tomato, jalapeño and onion in a small bowl. Season to taste with lime juice, salt and cilantro. Use immediately or allow flavors to meld for an hour or so at room temperature.