MEXICAN NACHOS
WHAT YOU NEED
- 1 Package Cacique® Premium Pork Chorizo
- 1 package Cacique® Four Quesos Blend Shredded Cheese
- 15-Ounce Can Refried Beans
- 12-Ounce Bag of Tortilla Chips
- 1 Package Cacique® Ranchero Queso Fresco
- ½ Cup Cacique® Crema Mexicana, for garnish
- Fresh Cilantro Leaves, for garnish
- Guacamole, optional for garnish
HOW TO MAKE IT
- Add the Cacique® Premium Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. Cook over medium heat about 8-10 minutes, using a wooden spoon to break it up; stir regularly until it is completely warmed and cooked through. Set aside.
- In a medium bowl, thin the refried beans with 2 tablespoons water and mix together.
- To assemble the nachos, add half the tortilla chips to a 13x9-inch rectangular baking dish. Use a spoon to spread the refried beans evenly over the chips. Sprinkle with half of the Cacique® Four Quesos Blend Shredded Cheese and half of the crumbled Cacique® Ranchero Queso Fresco. Repeat with the remaining chips, refried beans, shredded cheese and queso fresco. Bake for 5 to 8 minutes, until the Four Quesos Blend shredded cheese has melted and the crumbled Queso Fresco softens.
