Chorizo and Shrimp Nachos
1 bag of your favorite Tortilla Chips
6 ounces Cooked Chorizo or Vegan Chorizo Sausage (drain and reserve fat to cook shrimp in)
4 ounces Cooked Tiny Shrimp (cooked in reserved chorizo fat)
1 cup Shredded Sharp Cheddar
1 cup Magical Pico de Gallo (recipe below)
½ cup Chopped Green Onions
¼ cup Rough Chopped Cilantro
½ cup Small Cubed Ripe Avocado
½ cup Queso Fresco Crumbles
1 tablespoonFreshGreen and Red Jalapeno Rings (thinly sliced)
½ teaspoon Ground Cumin
Kosher Salt and Pepper to Taste
6 fresh Lime Wedges
2 ounces of Magical Hot Sauce
2 cups Tomatoes (small diced)
1 cup Sweet Onion (small diced)
2 tablespoons Jalapeno (seeded, fine diced)
½ cup Fresh Cilantro (rough chopped)
2 tablespoons Fresh Squeezed Lime Juice
½ to 1 teaspoon of Kosher Salt
2-3 grinds of Fresh Black Pepper
2-3 Pinches Ground Cumin
1 tablespoon Rice Wine Vinegar
2 tablespoons Magical Olive Oil
Pico de Gallo
Preheat oven to 400°.
To make thePico de Gallo, in a medium stainless mixing bowl combine all the ingredients and mix well. Adjust the spice and fresh cilantro to taste, then refrigerate from 30 minutes to an hour.
In a sauté pan, cook chorizo until done, strain and reserve fat. Set both aside.
Cook shrimp in the reserved chorizo fat, drain and set aside. (make sure you drain the shrimp and chorizo well after cooking)
Dump your chips on your baking sheet and spread them out evenly. Sprinkle the shredded sharp cheddar over the chips.
Put the nachos in oven and bake 10-15 minutes, or until cheese is melted and then remove from the oven.
Sprinkle with chorizo, shrimp, ground cumin and salt and pepper.
Bake an additional 10 minutes and remove from oven.
Distribute the remaining ingredients evenly over the nachos; Pico de Gallo, cilantro, avocado, queso fresco, jalapenos, green onions, and lime wedges.
Drizzle as much Magical Hot Sauce over the top of the nachos as you would like and serve. Enjoy!
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi