Channel: Emeril Lagasse

Category: Howto & Style

Tags: bar foodgarlicchorizonachossnackonionsour creamcilantrocuminsausagejalapenowhite onionemerilemeril lagassepinto beanssliced onionpepper jack cheesechile powdercheddar cheesetortilla chipslime juice

Description: Classic nachos just got an upgrade—Emeril’s loads his up with Mexican chorizo sausage, pinto beans, jack & cheddar cheese, jalapenos, tortilla chips, and a tasty sour cream-lime sauce. CHORIZO, CHEESE, AND BEAN NACHOS SERVES 4 1 pound Mexican chorizo, removed from casings and crumbled 1 tablespoon chopped garlic 1/4 teaspoon ground cumin 2 cups cooked or canned pinto beans 1/2 teaspoon chili powder 1/4 teaspoon salt Tortilla chips, store-bought or homemade (recipe follows) 1 1/2 cups grated pepper jack 1 1/2 cups grated sharp cheddar 1 small white onion, sliced into thin rings 5 large jalapenos, stemmed, seeded, and chopped, or to taste 1 cup sour cream 1 tablespoon fresh lime juice Fresh cilantro leaves, torn, for garnish In a large skillet, cook chorizo, garlic, and cumin, stirring, over medium-high heat until chorizo is browned, and fat has rendered, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; let drain. To the reserved fat in the skillet, add pinto beans, chili powder, and salt, and cook over medium heat until warmed through, smashing slightly with the back of a spoon, adding water a teaspoon at a time if the beans get too dry. Remove from the heat. Preheat the oven to 450 degrees F. In a large baking dish, add enough tortilla chips to cover bottom of dish. Working in layers, add half of the beans, sausage, cheeses, onion rings, and chopped jalapenos. Repeat layering process with remaining half of the ingredients. Bake until cheeses are melted, and the mixture is hot, 5 to 8 minutes. Remove from the oven. In a small bowl, whisk together sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately. HOMEMADE TORTILLA CHIPS SERVES 4 9 flour or corn tortillas, cut into quarters 4 cups vegetable oil In a deep-fryer or heavy saucepan, heat oil to 360 degrees. Working in batches, add tortillas to oil, being careful not to overcrowd, and cook, turning once, until golden brown, about 1 minute. Remove to a paper towel-lined baking sheet. Season lightly with salt and let drain. Serve warm or use to make nachos. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590