Entertaining

Party nachos with chorizo and chilli con queso

Name: Party nachos with chorizo and chilli con queso recipe
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 each red, yellow & green capsicum, finely chopped; 3 cured chorizo, finely chopped; 1/3 cup (90g) tomato paste; 2 tsp smoked paprika; 400g can crushed tomatoes; 1 x 230g packet plain La Tortilleria corn chips; 25g unsalted butter; 25g plain flour; 1 tsp each garlic & onion powder; 1/8 tsp cayenne pepper or ground chilli; 200ml milk; 125g sour cream; 100g smoked cheddar, coarsely grated

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by Phoebe Wood

Feb 26, 2021

It's nacho fault you're busy. We're not going to get jalapeno business about it. But maybe we can chip in with a quick and easy Friday night recipe, for use in queso emergency. These nachos are pretty darn tasty. In fact, you might say they're spec-taco-lar.

1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 each red, yellow & green capsicum, finely chopped
3 cured chorizo, finely chopped
1/3 cup (90g) tomato paste
2 tsp smoked paprika
400g can crushed tomatoes
1 x 230g packet plain La Tortilleria corn chips

Chilli con queso

25g unsalted butter
25g plain flour
1 tsp each garlic & onion powder
1/8 tsp cayenne pepper or ground chilli
200ml milk
125g sour cream
100g smoked cheddar, coarsely grated

Method

1.

To make the chorizo mixture, heat oil in a large non-stick frypan over medium heat. Add onion, garlic and capsicum and 1 tsp salt flakes. Cook, stirring, for 8-10 minutes until vegetables are very soft. Add chorizo and cook, stirring, for 8-10 minutes until chorizo fat has rendered. Add tomato paste, paprika and stir for 2 minutes to lightly caramelise, then add tomatoes and cook, simmering, for 15 minutes until thickened and reduced. Season to taste.
2.

For the chilli con queso, place butter in a saucepan over medium-low heat and stir until melted. Stir in flour, garlic powder, onion powder and chilli, and cook for 2 minutes to cook out flour. Add milk in 2 batches, whisking to ensure no lumps form. Whisk in the sour cream. Increase heat to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from heat and stir in half the cheese. Season to taste.
3.

Preheat oven to 200°C and line a baking tray with baking paper. Scatter with corn chips and spoon over the chorizo mixture, then spoon over the cheese sauce. Scatter with remaining 50g cheddar and bake for 25 minutes or until golden and bubbling. Serve immediately.