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 powd