Chorizo-Pineapple Nachos

Gluten Free
Health score
18%
Chorizo-Pineapple Nachos
30 min.
4
1023kcal

Suggestions


Are you ready to elevate your nacho game? Introducing Chorizo-Pineapple Nachos, a delightful fusion of savory and sweet that will tantalize your taste buds and impress your guests! This gluten-free dish is perfect for any occasion, whether it's a casual lunch, a cozy dinner, or a lively gathering with friends. In just 30 minutes, you can whip up a plateful of nachos that are not only delicious but also packed with flavor.

The star of this recipe is the spicy chorizo, which is perfectly complemented by the sweetness of fresh pineapple. As you bite into the crispy tortilla chips, you'll experience a burst of flavors from the melted Monterey Jack and mozzarella cheeses, along with the vibrant colors of diced tomatoes, red bell peppers, and jalapeños. Each layer is thoughtfully crafted to create a harmonious balance that will leave you craving more.

Top it all off with a sprinkle of fresh cilantro and a squeeze of lime juice for that extra zing, and don’t forget the creamy sour cream to bring it all together. Whether you're hosting a game day party or simply indulging in a comforting meal at home, these Chorizo-Pineapple Nachos are sure to be a hit. Get ready to dig in and enjoy a deliciously unique twist on a classic favorite!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Heat oven to 350F.
  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 jalapeo chile. Set aside.
  4. Heat 10-inch skillet over medium heat.
  5. Add oil.
  6. Add remaining diced red onion, jalapeo 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.

Nutrition Facts

Calories1023kcal
Protein16.08%
Fat58.07%
Carbs25.85%

Properties

Glycemic Index
68.67
Glycemic Load
5.67
Inflammation Score
-9
Nutrition Score
25.797391331714%

Flavonoids

Eriodictyol
0.66mg
Hesperetin
2.69mg
Naringenin
0.32mg
Apigenin
0.01mg
Luteolin
0.29mg
Isorhamnetin
1.38mg
Kaempferol
0.21mg
Myricetin
0.05mg
Quercetin
6.48mg

Nutrients percent of daily need

Calories:1023.48kcal
51.17%
Fat:66.45g
102.22%
Saturated Fat:25.37g
158.55%
Carbohydrates:66.56g
22.19%
Net Carbohydrates:60.09g
21.85%
Sugar:11.92g
13.25%
Cholesterol:143.02mg
47.67%
Sodium:675.73mg
29.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.41g
82.82%
Vitamin C:91.34mg
110.72%
Calcium:557.14mg
55.71%
Phosphorus:501.21mg
50.12%
Vitamin A:2272.61IU
45.45%
Manganese:0.71mg
35.4%
Vitamin E:4.19mg
27.95%
Fiber:6.47g
25.89%
Magnesium:98.35mg
24.59%
Vitamin K:25.06µg
23.86%
Iron:4.19mg
23.25%
Zinc:3.42mg
22.8%
Vitamin B6:0.43mg
21.3%
Selenium:14.77µg
21.09%
Vitamin B2:0.36mg
21.07%
Vitamin B12:1.05µg
17.43%
Vitamin B1:0.22mg
14.55%
Folate:57.2µg
14.3%
Potassium:499.22mg
14.26%
Vitamin B5:1.39mg
13.88%
Copper:0.2mg
10.01%
Vitamin B3:1.63mg
8.16%
Vitamin D:0.34µg
2.27%