This party nachos with chorizo and spicy cheese sauce recipe was in last month's UK delicious magazine. The recipe doesn't appear on the delicious UK website, but it is on the delicious Australia website. Everything about the recipe appealed...the fact it is nachos, there's chorizo in it and there's cheese sauce too - all yum!
It's a perfect recipe for sharing and even better that you can make both the chorizo mixture and cheese sauce the day before (see Tips).
Both the chorizo mixture and cheese sauce are quite rich, so enjoy with some extra sour cream and slices of avocado on the side.
Tips
- Make ahead – the chorizo mixture and cheese sauce can be made up to 1 day ahead and chilled in separate containers. Just heat gently in the microwave or in saucepans to loosen before continuing with step 3.
- This recipe for party nachos with chorizo and spicy cheese sauce is easily adapted if you’re cooking for less or more people.
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Ingredients
For the chorizo mixture (see Tips):
- 60ml extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 peppers, mixed colours, deseeded and finely chopped
- 1 tsp salt
- 150g chorizo sausage, finely chopped
- 90g tomato puree
- 2 tsp smoked paprika
- 400g tin chopped tomatoes
- salt and freshly ground black pepper
For the spicy cheese sauce (see Tips):
- 25g unsalted butter
- 25g plain flour
- 1 tsp garlic powder
- 1 tsp onion granules
- pinch of cayenne pepper (add more if you like it spicy)
- 200ml semi skimmed milk
- 125g reduced fat sour cream
- 100g smoked (or regular cheddar – I use extra mature), coarsely grated
- salt and freshly ground black pepper
- 200g tortilla chips
- extra sour cream, to serve
- slices of avocado, to serve
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Instructions
- To make the chorizo mixture, heat the extra virgin olive oil in a large non-stick frying pan over a medium heat. Add the onion, garlic and peppers with the 1 tsp of salt. Cook, stirring, for 8 to 10 minutes until the vegetables have softened. Add the chorizo and cook, stirring, for 8 to 10 minutes until it releases its fat. Add the tomato puree and paprika, stir for 2 minutes, then add the tomatoes and cook, simmering, for 15 minutes until thickened and reduced. Season to taste.
- For the cheese sauce, put the butter in a saucepan over a low to medium heat and stir until melted. Add the flour, garlic powder, onion granules and cayenne and cook for 2 minutes. Add the milk in 2 batches, whisking to to make sure there are no lumps. Whisk in the sour cream. Turn the heat up to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from the heat and stir in half the cheese and season, to taste.
- Heat the oven to 200C/180C fan/gas mark 6. Scatter the tortilla chips over a baking tray or ovenproof serving dish, then spoon over the chorizo mixture, followed by the cheese sauce. Scatter over the remaining 50g of grated cheese and bake for 20 to 25 minutes or until golden and bubbling. Serve immediately with some sour cream and sliced avocado.
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Party Nachos with Chorizo and Spicy Cheese Sauce
Ingredients
For the chorizo mixture (see Notes):
- 60ml extra virgin olive oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 3 peppers, mixed colours deseeded and finely chopped
- 1 tsp salt
- 150g chorizo sausage finely chopped
- 90g tomato puree
- 2 tsp smoked paprika
- 400g tin chopped tomatoes
- salt and freshly ground black pepper
For the spicy cheese sauce (see Notes):
- 25g unsalted butter
- 25g plain flour
- 1 tsp garlic powder
- 1 tsp onion granules
- pinch of cayenne pepper add more if you like it spicy
- 200ml semi skimmed milk
- 125g reduced fat sour cream
- 100g smoked or regular cheddar I use extra mature, coarsely grated
- salt and freshly ground black pepper
- 200g tortilla chips
Instructions
- To make the chorizo mixture, heat the extra virgin olive oil in a large non-stick frying pan over a medium heat. Add the onion, garlic and peppers with the 1 tsp of salt. Cook, stirring, for 8 to 10 minutes until the vegetables have softened. Add the chorizo and cook, stirring, for 8 to 10 minutes until it releases its fat. Add the tomato puree and paprika, stir for 2 minutes, then add the tomatoes and cook, simmering, for 15 minutes until thickened and reduced. Season to taste.
- For the cheese sauce, put the butter in a saucepan over a low to medium heat and stir until melted. Add the flour, garlic powder, onion granules and cayenne and cook for 2 minutes. Add the milk in 2 batches, whisking to to make sure there are no lumps. Whisk in the sour cream. Turn the heat up to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from the heat and stir in half the cheese and season, to taste.
- Heat the oven to 200C/180C fan/gas mark 6. Scatter the tortilla chips over a baking tray or ovenproof serving dish, then spoon over the chorizo mixture, followed by the cheese sauce. Scatter over the remaining 50g of grated cheese and bake for 20 to 25 minutes or until golden and bubbling. Serve immediately.
Notes
- Make ahead – the chorizo mixture and cheese sauce can be made up to 1 day ahead and chilled in separate containers. Just heat gently in the microwave or in saucepans to loosen before continuing with step 3.
- This recipe for party nachos with chorizo and spicy cheese sauce is easily adapted if you’re cooking for less or more people.
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