Chorizo-Pineapple Nachos

Ingredients

• 10 oz tortilla chips 
• 8 oz cheddar cheese shredded
• 1  tomatoes diced
• 1  onion diced red
• 2  jalapeno diced seeded
• 1 tablespoon olive oil 
• 1  bell pepper diced red
• 1 lb chorizo 
• 2 oz mozzarella cheese shredded
• 1.5 cups pineapple fresh chopped
• 1 serving cilantro leaves 
• 1 serving juice of lime fresh
• 1 serving cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350°F.
2. Spread tortilla chips evenly on ungreased large baking pan with sides. Top chips with 1 cup of the shredded Monterey Jack cheese. Set aside.
3. In small bowl, toss together diced tomato, half of the diced red onion and 1 diced jalapeño chile. Set aside.
4. Heat 10-inch skillet over medium heat.
5. Add oil.
6. Add remaining diced red onion, jalapeño chile and diced red bell pepper. Cook 5 to 6 minutes, stirring occasionally, until onion is soft.
7. Increase heat to high; add chorizo, and cook about 10 minutes or until dark brown and cooked through.
8. Remove from heat, and spoon mixture over chips.
9. Sprinkle remaining Monterey Jack cheese and mozzarella cheese over chips.
10. Bake about 10 minutes or until cheese is melted. Top with chopped pineapple and reserved tomato mixture.
11. Sprinkle with cilantro and a spritz of lime juice. Top individual servings with sour cream.