These Nachos Supreme are loaded with spicy chorizo sausage and oozy cheddar cheese, then topped with pico de gallo and lime crema.
After nearly 9 years of writing about food on this website I am finally ready to reveal my secret love for nachos. I was hesitant to share a recipe for them thinking there is no lack of variations on the net to choose from.
That was until I had a brilliant idea of topping my favourite guilty pleasure with a chorizo mix. Spicy chorizo sausage is cooked with onions, garlic, crushed tomatoes and a good pinch of spices. I felt like I needed to share this recipe with you, my friends, as soon as possible.
This concoctions makes nachos jump up a several notches up in my family’s estime. And that’s saying a lot. They were already obsessed with nachos!
How to Make Nachos Supreme
Nachos Supreme are nothing more than supremely delicious loaded nachos. You can top them with all kinds of tasty things before you bake them in the oven. Just make sure cheese and chillies are among those things. They are the main ingredients that make nachos!
What makes this recipe so special is the flavourful combination of chorizo sausage cooked with garlic, onions, tomatoes and spices. In the end, we get a spicy sauce with chunks of chorizo, which tops the tortilla chips followed by cheddar cheese and sliced green chillies.
You can make the chorizo sauce a several days in advance. This will make the nacho making even quicker whenever the craving strikes.
Just make sure the sauce is on the drier side instead of runny. There is a fine balance of flavouring the tortilla chips without making them soggy.
Lastly, don’t wait too long to take our nachos out of the oven. Your cheese should be beautifully melted but not hard. You should be able to pull the chips apart easily without breaking them.
Whatever you do, be sure to cook your nachos in the preheated to 200C/400F oven and NEVER in a microwave. It doesn’t seem like that latter should even be mentioned but I have a good reason to do so.
Nachos are often made in a microwave in the UK, which makes them nearly inedible. Microwave really mess with the texture of tortilla chips. So instead of remaining crispy, then come out hard and chewy. An absurd combination but somehow true.
Optional Nacho Toppings
The flavour combinations are limitless. And that is what makes nachos such a special party food. You can vary your recipe depending on your taste and mood.
I personally absolutely love topping my baked nachos with a homemade pico de gallo, sliced green onions and lime crema, a mix of lime juice and sour cream. Avocados or guacamole are also delicious options.
Whatever you choose, make sure to do it right before serving to keep your nachos crispy. Or consider serving the toppings on the side allowing people to help themselves.
More Tex Mex recipes to try:
- 3 chorizo sausages
- 1 onion medium
- 2 cloves garlic
- 250ml/1 cup passata or crushed tomatoes
- ½ tsp smoked paprika
- ¼ tsp dried chilli flakes
- salt to taste
- 125ml/1/2 cup sour cream
- ½ lime, juice only
- 250g/8 oz lightly salted corn tortilla chips(crisps)
- 200g/2 cups cheddar cheese
- 1 green chilli sliced
- 2 green onions sliced
- ½ cup pico de gallo store bought or homemade
- To make the chorizo sauce take the sausages out of their casings and fry them up in a saucepan while breaking them up with a wooden spoon. When the sausages are nearly done, add the chopped onions and sauté for 5-7 minutes until tender, then add the pressed garlic cloves and let them cook for about 30 seconds.
- Pour in the tomato passata or crushed tomatoes and stir to combine, then add smoked paprika and chilli flakes, bring to a boil and let the sauce simmer for 5 minutes. Add salt to taste at the end. The sauce shouldn’t be runny. It should hold its shape when scooped with a spoon.
- While the sauce is simmering, make the lime crema by coming the sour cream with freshly squeezed lime juice.
- Preheat the oven to 200C/400F. Line a shallow baking tray or a sheet pan with parchment paper, then scatter the corn tortilla chips in an even layer. Use half of the amount of the chorizo sauce and dab all over the chips. Reserve the second half of the sauce for another use or freeze for later.
- Top the chips with the grated cheddar cheese all over, and scatter the sliced green chilli, bake in the preheated oven for 5-7 minutes, until the cheese is melted. The cheese should be oozy by the end of the cooking time, not hard.
- Remove from the oven and top with pico de gallo, sliced green onions and a drizzle of the lime crema. Alternatively you can serve the topping on the side to avoid the nachos going soggy.