Chorizo and Pineapple Nachos

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I made these July 2023 - the chorizo recipe was great! I did make nachos with it, but with the leftovers I also made a recipe-less burrito stack with roasted vegetables, refried beans and stuff - it was really awesome!

https://chatelaine.com/recipe/appetizers-and-snacks/chorizo-pineapple-nachos/

Chorizo

  • 454 g lean ground pork

  • 1 garlic clove, minced

  • 2 tbsp smoked paprika

  • 1 tbsp chipotle powder or chili powder

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp fine sea salt

  • 1/2 tsp freshly ground black pepper

  • 1/4 tsp dried thyme

  • Pinch of ground allspice

  • Pinch of ground cloves

  • 2 tbsp apple cider vinegar

  • 1 tsp vegetable oil

  • 1 350-g bag tortilla chips, divided

  • 1 1⁄2 cups pork rind, crushed, divided (optional)

  • 2 cups salsa verde, divided

  • 2 cups Oaxacan string cheese or mozzarella, torn into long strands or shredded, divided

  • 2 cups finely diced pineapple, divided

  • 1/2 cup finely diced red onion, divided

  • 2 serrano or jalapeño peppers, very thinly sliced, divided

  • 1 cup loosely packed cilantro leaves, chopped

Instructions

  • Position rack in centre of oven, then preheat to 425F. Line a large, rimmed baking sheet with foil. Set aside.

  • Chorizo: Combine pork with garlic, smoked paprika, chipotle powder, cumin, oregano, salt, pepper, thyme, allspice and cloves in a bowl. Mix well with hands until combined. Pour vinegar over and mix until combined.

  • Heat a frying pan over medium-high. Add oil, then chorizo. Cook, breaking up meat with a wooden spoon, until browned, 5 to 6 min.

  • To assemble nachos, spread half of tortilla chips in a single layer on prepared baking sheet. Scatter half of chorizo, 1⁄2 cup pork rinds and half of salsa, cheese, pineapple, onion and sliced peppers overtop. Repeat with remaining chips and chorizo, 1⁄2 cup pork rinds and remaining salsa and cheese.

  • Bake until cheese is melted and edges of chips are browned and crispy, about 8 min.

  • To finish, scatter remaining pork rinds, pineapple, onion and sliced peppers overtop nachos. Sprinkle chopped cilantro overtop. Serve immediately.

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