Spicy Loaded Nachos
Load up your nachos with Tillamook Mexican 4 Cheese, spicy jalapenos, and creamy avocado for a delicious, spicy twist on a classic snack.
8 oz Chorizo, casings removed
1 tsp Vegetable oil
½ cup Frozen corn kernels
1 14 oz Bag tortilla chips
1 16 oz Can refried beans
1 Fresno chile, sliced into thin rounds
1 Jalapeno chile, sliced into thin rounds
¼ cup Pickled jalapeno slices
¼ cup Thinly sliced red onion
¼ cup Cilantro leaves
Two baking sheets
Preheat oven to 350°F. Set the oven racks to the upper third and lower third of the oven. Spray two baking sheets with nonstick cooking spray.
In a large skillet over medium-high heat, cook the chorizo until browned, about 5-6 minutes. Transfer to a paper towel-lined plate to drain. Wipe out the pan with paper towels.
Warm the oil in the skillet over medium-high heat. Add the corn and cook, undisturbed, until the kernels start to pop and are well browned, 1-2 minutes. Stir and cook 1 minute longer. Transfer to a bowl.
Distribute half of the chips onto each baking sheet. Top each chip with a small spoonful of refried beans. Sprinkle 1 cup of cheese over each tray of chips. Scatter the chorizo, chiles and pickled jalapenos on top. Sprinkle the remaining cheese on top.
Bake until the chips are golden on the edges and the cheese is melted and bubbly, about 10 minutes.
Top each tray of nachos with onion and cilantro and serve immediately.