Chorizo-Pineapple Nachos

My husband would consider himself a nacho connoisseur. Without even taking a bite, he knows if a plate of nachos will meet his quota for equal parts flavor, uniqueness and cheesiness. So when I made these Chorizo-Pineapple Nachos for dinner and he dug in without hesitation, I knew we had a winner! 

I know what you’re thinking: pineapple on top of nachos? It was new to me, too, but I’m glad I tried it! The flavor combination of sweet, juicy pineapple and spicy chorizo, fresh jalapenos and crunchy onions is one I won’t soon forget. And it all comes together in less than half an hour. 

First, prepare your ingredients. There’s a lot of dicing and chopping in this recipe, so it’s best to get that all out of the way before prepping the nachos.

Cook the veggies and chorizo in a hot skillet until the chorizo is cooked through and brown (or even slightly charred).

Top your chips with cheese, the chorizo mixture and even more cheese! (The double layer of cheese is what really gives this recipe that “perfect amount of cheesiness,” as my husband would say.)

Bake the nachos until the cheese is fully melted. Then top with chopped pineapple, tomato, onion, jalapeno and cilantro.

Spritz individual servings with lime juice, top with a dollop of cool sour cream and dig in. Nacho night never was so sweet, savory and satisfying!