Nachos with chorizo, beans and cheese

Ingredients:

Nachos

• 1.5 cups grated pepper jack cheese
• 1.5 cups grated sharp cheddar cheese
• 2 cups cooked pinto beans
• 450 gr. Mexican chorizo ​​sausage (remove the shell and crumble)
• 5 large jalapeno peppers, sliced, or to taste (remove stems and seeds)
• 1 tbsp chopped garlic
• 1/4 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 teaspoon salt
• Water
• Homemade tortilla chips, see recipe below, or pre-made large corn tortilla chips
• 1 small white onion, thinly sliced ​​into rings
• 1 cup sour cream
• 1 tbsp fresh lime juice
• Chopped fresh coriander leaves, for garnish

Emeril's Creole Spice Blend

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme

Homemade tortilla chips

• 9 cut into 4 pieces corn tortillas
• 4 tbsp. corn or vegetable oil
• Emeril's Creole Spice Blend, to taste

Preparation:

1. In a large skillet over medium-high heat, cook the garlic, ground cumin, and chorizo, stirring occasionally, until the sausage is browned and the fat has rendered, about 5 minutes. Remove from the skillet and drain on paper towels.
   
   Add pinto beans to the fat in the pan, chili powder, salt, and 1–1.5 cups of water (depending on the amount of liquid in the beans). Cook over medium heat until the beans are heated through, mashing them with the back of a wooden spoon or a potato masher until the mixture is chunky or smooth. Remove from heat.
2. Preheat oven to 230°C.
   
   Place a single layer of tortilla chips in a large ovenproof dish or baking pan. Top with a layer of half the beans, half the sausage, cheeses, onion rings, and sliced ​​jalapeños. Top with another layer of tortilla chips, beans, sausage, both cheeses, onions, and peppers. Bake for 5-8 minutes, until the cheese is melted and the mixture is heated through. Remove from the oven.
   
   In a small bowl, combine sour cream, lime juice, and a pinch of salt. Pour this sauce over the nachos, sprinkle with cilantro, and serve immediately.

3. Homemade Tortilla Chips

   
   In a large heavy saucepan, heat oil to 182°C.
   
   Add the tortillas to the oil in batches, being careful not to add too many at a time. Fry until golden brown, about 1 minute, turning once. Remove and drain on paper towels. Season lightly with Creole spice mix. Serve warm or use for nachos. Yield: 36.
   
   

   Emeril's Creole Spice Blend

   
   Mix paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme thoroughly and store in an airtight jar or container.
   Exit: about 2/3 cup