Here's another great idea for your Super Bowl party....than again, this is a great idea for any party...heck, forget the party, this is a good idea for anytime!! Now, I'm sure everyone has their own special nacho recipe....but this is mine. GRILLED NACHOS!! I know you are not surprised by this :) Don't worry, you don't HAVE to grill these, you can easily put them in the oven, but hey, I like my grill, it was in the 70's here...I HAD to grill!! I also had to use the rest of that cheddar cheese soup I used in the Cheesy Rice Casserole...so there, excuse enough, right? The one real thing lacking on these...black olives, I forgot to pick up some black olives. Oh, well, even as simple as these were, they were fantastic! I tried to put more jalapenos on them to detour Chris from eating them, but he just picked them off and continued to eat....dang it...foiled again!! My suggestion, make a lot, these will disappear fast!
1/4 lb Mexican pork chorizo
1 jalapeno, sliced
6 cherry tomatoes, diced
1/4 cup (or more if you have it) cheddar cheese condensed soup
1 Tablespoon milk
1 1/2 - 2 cups shredded habanero cheddar cheese (or regular cheddar)
Tortilla chips (I used enough to cover a 10 x 14-inch grill tray)
Sour cream and guacamole (optional)
Preheat your grill to 400 degrees. Line a 10 x 14-inch grill tray with aluminum foil. Cover with one layer of tortilla chips.
In a small microwaveable bowl, add the cheddar cheese soup and the milk. Heat until warm and pourable. Cover and set aside.
Place a small amount of oil in a small cast iron skillet. Add the chorizo and cook directly over the fire for about 4 minutes, stirring occasionally, or until cooked through. Remove chorizo from skillet and let drain on a plate lined with a paper towel. To the same skillet, add the jalapeno and let cook for about 2-3 minutes, or just until softened, stirring occasionally. Remove from heat.
Sprinkle half of the shredded cheese over the tortilla chips, the pour the cheddar cheese over it all. Sprinkle with the cooked chorizo, than the diced tomato, than the jalapenos. Top with remaining shredded cheese.
Place tray on grill grates and turn off the fire directly under it. If you are using a charcoal grill, move the charcoal to one side of the grill. Cover the lid and let grill about 5-10 minutes or until the cheese is melted. Top with sour cream and guacamole if desired. Enjoy!
***To Bake: Preheat the oven to 350 degrees. Follow all other directs but cook on stove top in non-stick skillet. Build as instructed. Bake for 5-10 minutes or until cheese is melted.***
One Year Ago: Smothered Pork Chops with Thyme