Queso Fundido Skillet Nachos

Cheesy nachos topped with chorizo, chiles, jalapeños, black beans, tomato, cilantro and avocado

Course Appetizers

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 495

1 pound (453 grams) Mexican chorizo, casings removed
½ cup (64 grams) yellow onion finely chopped
22 ounces (614 grams) tortilla chips
1 cup (6 ounces/170 grams) Monterey jack cheese grated. This is just a guideline, use more or less depending how cheesy you like them
1 cup (6 ounces/170 grams) cheddar cheese grated. This is just a guideline, use more or less depending how cheesy you like them
1 cup (180 grams) can diced green chiles
1 (130 grams) pickled jalapeño slices
1 ½ cups black beans, drained
1 medium tomato seeds removed and chopped
1 tablespoon fresh cilantro chopped
1 avocado diced

To a non-stick skillet or baking sheet/tray, add the chorizo and onion over medium heat and break up the chorizo while browning. Once browned and cooked, transfer to a bowl and set aside.
Preheat oven to 375°F/195°C.
To a large cast iron skillet, add a single layer of tortilla chips. Top with ¼ of the chorizo, both cheeses, green chiles, pickled jalapeños, beans, chopped tomato and cilantro. Repeat this layer.
Bake in the oven for 10-15 minutes until the cheese is melted and bubbly. Top with diced avocado.