Chorizo Skillet Nachos with Habanero Chimichurri
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Yields 4 Servings
- 1 cup packed cilantro
- 1 cup packed parsley
- 3 cloves garlic
- 1/4 cup vinegar
- 1 habanero pepper, stem removed
- 3/4 teaspoon salt
- 1/2 cup extra virgin olive oil
CHORIZO SKILLET NACHOS
- 1 pound ground chorizo
- About 10 ounces Tortilla chips
- 1 (15 ounce) can refried beans
- 2 cups shredded cheddar cheese
- 1/2 cup diced yellow onion
- 1/2 cup diced tomato
- 1/4 cup crumbled cotija cheese
- sour cream
- habanero chimichurri
1. To make the chimichurri: combine cilantro, parsley, garlic, vinegar, habanero and salt in a food processor. Process just until minced fine. Add extra virgin olive oil and pulse until emulsified. Cover and let set at room temperature until ready to use.
2. Preheat oven to 425 degrees.
3. Cook chorizo in a cast iron skillet over medium heat until browned and cooked through. Strain and set aside.
4. In the same skillet layer chips, refried beans, cheddar cheese, chorizo and onion. Cook in preheated oven for 5 – 7 minutes or until cheese has melted.
5. Remove nachos from oven and top with diced tomato, cotija cheese, sour cream, guacamole, habanero chimichurri and a squeeze of fresh lime. Serve immediately.