What do I even have to say about these chorizo nachos? Chorizo and fresh grilled pineapple with a spicy orange drizzle…need I say more?
3 tablespoons orange jelly
½ cup sour cream
2-3 tablespoons hot sauce, desired heat
1 large bag round tortilla chips
12 oz. finely shredded Mexican cheese
4 (1”) slices of fresh pineapple, peeled and cored
Nonstick cooking spray
3 ½ oz. sweet Spanish chorizo, chopped into ¼ inch pieces
1 lb. raw large shrimp, deveined, shells removed, cut into ½ inch pieces
3 green onions, thinly sliced
1 clove garlic, minced
½ teaspoon cumin
Kosher salt and pepper
1 cup black beans, drained
1 ripe avocado, seeded, chopped into ½ inch pieces, garnish
Coat grill with cooking spray; heat between 500 degrees F and 600 degrees F.
To make the spicy orange drizzle, mix the orange jelly, sour cream, and hot sauce together in a small bowl. Refrigerate until needed.
Put about 24 tortilla chips on a baking sheet. Sprinkle the tops with a little shredded cheese. Reserve the remaining cheese for the nachos. Put the baking sheet on the grill and close the lid. Heat the chips until the cheese is melted. Remove and set aside.
Spray the pineapple rounds with nonstick spray on both sides. Put on the grill and grill lightly on both sides. You want to see grill marks on both sides. Remove from the grill and chop into ½ inch pieces. Set aside.
Put a large cast iron skillet on the grill. Add the chorizo and saute for 3-5 minutes or until slightly crispy. If the chorizo releases too much grease, you can wipe a little out if desire, but not all of it. Add the shrimp, 2/3 of the green onions, (reserve the remaining 1/3 to garnish),cumin, and garlic and saute for about 3 minutes or until the shrimp turns pink and is just cooked through. Season with kosher salt and pepper. Add the black beans to just heat through. Add the chopped pineapple and mix in. Remove the nacho mixture and put in a medium sized bowl.
To make the nachos, start layering chips on the bottom of the cast iron skillet you just used. Then add half of the shrimp mixture and half of the remaining cheese. Finish with another layer of chips, remaining shrimp mixture and layer top with cheese. Put on the grill, close the lid, and heat until the cheese is melted, about 4-5 minutes. Remove from the grill and garnish with avocado and remaining green onions. Serve with spicy mandarin drizzle. You can also make these nachos in 4 individual 5” cast iron pans, dividing the ingredients between them.
SkinnyTip! Use low fat tortilla chips, low fat sour cream and low fat cheese.