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Polidori Chorizo Nachos with the Real Dill Green Chile Hot Sauce Crema

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Servings 8 people

Ingredients
  

  • 1 tsp olive oil
  • 1 small white onion diced
  • 1 small red bell pepper chopped
  • 1 small orange bell pepper chopped
  • 1 lb Polidori Chorizo Sausage
  • 1/4 cup The Real Dill Green Chile Hot Sauce
  • 15 oz seasoned black beans drained
  • 7 oz diced, roasted, and peeled green chiles 2 tbsp reserved
  • 2 cloves garlic minced
  • 1 oz taco seasoning mix
  • 1/4 cup Frigo Whole Milk Ricotta Cheese
  • 8 oz Frigo Fresh Mozzerella cheese
  • 1 lime zest and juice
  • 2 cups cilantro stems trimmed, chopped finely
  • 8 oz tortilla chips
  • 5 oz Frigo Feta Crumbles
  • 1 cup corn kernels frozen
  • salt and pepper to taste
  • 1 avocado thinly sliced for garnish
  • 3 radishes thinly sliced for garnish
  • fresh salsa for garnish

Instructions
 

  • Preheat the oven to 400°F. Prep a large baking sheet pan by lightly spraying with cooking oil. Set aside.
  • Heat olive oil in a large skillet over medium heat. When the oil is bubbling add the onions and bell peppers, stirring well, cook until onions are translucent, about 4 minutes.
  • Stir in the chorizo, breaking it up with a large wooden spoon, and cook through. Then, add the seasoned black beans, green chilies (being sure to reserve 2 tablespoons), minced garlic, and taco seasoning mix to the chorizo and stir well. Reduce the heat and allow to simmer on low while preparing the green chile crema.
  • In a small food processor fitted with a blade make the green chili crema by pulsing together Frigo® Whole Milk Ricotta Cheese, Frigo® Fresh Mozzarella Cheese, zest and juice of one lime, ¼ cup of The Real Dill Green Chile Hot Sauce and ¾ of the bunch of cilantro (leaves and stems). Puree until smooth and then taste and add salt and pepper as desired.
Finally, assemble nachos. Cover the baking sheet with a layer of tortilla chips. Top with the chorizo mixture, dollop with spoonfuls of the green chili crema, sprinkle with Frigo® Feta Crumbles and corn kernels. Repeat by topping with another layer of tortilla chips, beef mixture, green chili crema, Frigo® Feta Crumbles, and corn kernels. When all your tasty ingredients are layered on to the sheet tray place in the oven for 12 – 15 minutes, or until the cheese is melted and the tortillas are lightly browned.
  • Remove from the oven and finish with remaining cilantro, sliced avocado, sliced radishes, and salsa. Serve immediately with lots of napkins! ☺
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