Caribbean Passion No - bake Chorizo Nachos

Prep Time20 minutes
Cook Time15 minutes


  • 3 links of Caribbean Passion chorizo sausage
  • 1 cup onion
  • 1 tsp smoked paprika (optional)For the sour cream
  • ¼ cup sour cream
  • ¼ tsp ground cumin
  • 1 tsp minced parsley
  • 2 garlic cloves shredded
  • 1 tsp agave
  • ¼ saltFor the salsa
  • 1 lime (the juice of)
  • ¼ tsp salt
  • ½ tsp sugar
  • 2 tbsp fresh chopped cilantro
  • 1 cup diced tomato
  • ½ cup red onion
  • ¼ cup diced jalapeno For the queso“cheese”
  • 2 tbsp salted butter
  • 2 tbsp flour
  • 1 cup milk
  • 4 oz shredded cheddar cheese
  • 3-4 pinches of salt
  • 1 garlic clove shredded
  • ½ tsp smoked paprika
  • ½ tsp red pepper flakes
  • ½ salsa mixture

Other ingredients

  • 1 large bag tortilla chips
  • 1 tbsp fresh cilantro
  • ½ cup cup diced avocado


  • Mix all the sour cream ingredients together and set aside in the refrigerator.
  • Dice the onionsand tomatoes, chop the cilantroand mix together all the other ingredients for the salsa and set aside.
  • To make the queso, melt butter in a sauce pan and add flour, stir until the flour has been incorporated then add the milk and garlic.
  • Whisk until it begins to slightly thicken, then add the salt, paprika and red pepper flakes
  • Remove from the heat and stir in the cheese and half the salsa, making sure not to add any liquid from the salsa. Set aside.
  • Place a dry skillet over high heat to heat up.
  • Remove the chorizo from the packaging, peel and discard the casing and using fingers or a fork, break the sausage into small bits resemblingmince.
  • Place the chorizo in the hot pan and sautéfor five minutes,continually stirring.
  • Add the onions and paprika and keep sauteing until the onions become fragrant and translucent and the chorizo has started brownslightly, remove from the heat.
  • To assemble the nachos,start with a layer of chips, followed by warm melty cheese and the sautéedchorizo. Continue layeringchorizo and cheese sauce until you have reached the top layer of chips.
  • Finish with avocado, the sour cream in the centre, sprinkling of fresh cilantro, and any remaining cheese sauce and chorizo.
  • If making one giant plate of nachos,serve immediately, donot assemble ahead of time.Assemble right as its time to eat so the chips remain crispy.
  • Additionally, you may keep all the elements separate and create a nacho bar, where each person assembles their own serving of nachos.

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