The original and superior version of nachos with cheese has the smoky spiciness of roasted chile and chorizo. While it can be served with tortilla chips, it is best scooped and wrapped into warm corn or flour tortillas. This makes a great simple lunch served with salad or soup.
Ingredients
makes 4 to 6 servings
Step 1
Preheat the oven to 375°F. Roast the chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides. Cool it, then peel, seed, stem, and chop.
Step 2
Liberally butter a 9-inch gratin or similar baking dish and put it in the oven. Meanwhile, put the oil in a large skillet and turn the heat to medium-high. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the chile and chorizo and cook, stirring occasionally, until the chorizo is cooked through, about 5 minutes more. Drain the oil from the pan.
Step 3
Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top. Bake until the cheese melts, about 10 minutes. Scoop the hot melted cheese and chorizo into warm tortillas and serve.
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