These loaded party nachos with chorizo and spicy cheese sauce are crispy, cheesy, and packed with smoky, spicy flavour. Perfect for game nights, parties, and gatherings!
The recipe appeared in the June 2021 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.
- Vegetarian option - swap the chorizo for spiced black beans or plant-based chorizo.
- Smoky chipotle cheese sauce - stir in chipotle paste and smoked paprika for extra heat.
- This recipe for party nachos with chorizo and spicy cheese sauce is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Use cheddar, Monterey Jack, or a Mexican cheese blend for a smooth, melty sauce.
Yes - use coconut milk or cashew cream and dairy-free cheese alternatives.
Reheat in the oven at 180C/160C fan/gas 4 (350F) for 5 to 10 minutes to keep them crispy. Avoid the microwave, as it makes them soggy.
Serve with margaritas, Mexican lager, or a refreshing fruity cocktail.
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How to make these Party Nachos with Chorizo and Spicy Cheese Sauce
Ingredients
Chorizo mixture (see Tips):
- 60ml extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 peppers, mixed colours, deseeded and finely chopped
- 1 tsp salt
- 150g cooking chorizo, finely chopped
- 90g tomato puree
- 2 tsp smoked paprika
- 400g tin chopped tomatoes
- salt and freshly ground black pepper
Spicy cheese sauce (see Tips):
- 25g unsalted butter
- 25g plain flour
- 1 tsp garlic granules
- 1 tsp onion granules
- a 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 cheddar), 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 with your favourite Mexican sides.
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Party Nachos with Chorizo and Spicy Cheese Sauce
Ingredients
Chorizo mixture (see Notes):
- 60 ml (4 tbsp) extra virgin olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 3 peppers, mixed colours deseeded and finely chopped
- 1 tsp salt
- 150 g (5.3 oz) cooking chorizo finely chopped
- 90 g (3.2 oz) tomato puree
- 2 tsp smoked paprika
- 400 g (14.1 oz) tin chopped tomatoes
- salt and freshly ground black pepper
Spicy cheese sauce (see Notes):
- 25 g (0.9 oz) unsalted butter
- 25 g (0.9 oz) plain flour
- 1 tsp garlic granules
- 1 tsp onion granules
- a pinch of cayenne pepper (add more if you like it spicy)
- 200 ml (⅞ cup) semi skimmed milk
- 125 g (½ cup) reduced fat sour cream
- 100 g (3.5 oz) smoked or regular cheddar (I use extra mature cheddar) coarsely grated
- salt and freshly ground black pepper
- 200 g (7.1 oz) 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 with your favourite Mexican sides.
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.
- Vegetarian option - swap the chorizo for spiced black beans or plant-based chorizo.
- Smoky chipotle cheese sauce - stir in chipotle paste and smoked paprika for extra heat.
- This recipe for party nachos with chorizo and spicy cheese sauce is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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