This post is sponsored by Tillamook. All comments and opinions are my own.
YUM…is there anything better than a big plate of delicious nachos? Gooey, melty cheese on top of crisp, crunchy chips is the perfect combination—my mouth is watering just thinking about it!
The only thing better is nachos topped with all kinds of tasty toppings. If you agree, then you have to put this recipe for Spicy Loaded Nachos on your menu. It’s a super easy and absolutely delicious recipe that is a great option for a busy weeknight.
If you have kids with sensitive taste buds, just put peppers on half of the nachos. I made a huge pan of nachos and my boys started creeping on to my half…eating peppers and all!
The recipe calls for Tillamook Cheddar Cheese but I wanted to shake things up so I used Cheddar AND Colby Jack. The combination was perfect and everyone must have agreed as the entire pan of nachos disappeared in a flash!
Why not add this recipe to your menu this week? With the big Publix digital coupon you can pick up Tillamook Cheese at a great price. So you can serve up great taste that’s easy to prepare and easy on the budget too!
Tillamook Cheese makes all your recipes taste great and is perfect whether you are cooking, snacking or entertaining. Stop by the Publix dairy aisle and choose your favorite variety. The coupon is good for the bags of snack cheese or the 8 oz loaf cheese. No matter which you choose, you’ll enjoy award winning real cheese made the farm style way with real ingredients.
- 8 oz fresh chorizo, casings removed
- 1 teaspoon vegetable oil
- ½ cup corn kernels, frozen
- 1 (14 oz) bag tortilla chips
- 1 (16 oz) can refried beans
- 4 cups (16 oz) Tillamook Medium Cheddar Cheese, shredded
- 1 fresno chile, sliced into thin rounds
- 1 jalapeño chile, slice into thin rounds
- ¼ cup jalapeños slices, pickled
- ¼ cup red onion, thinly sliced
- ¼ cup cilantro leaves
- Preheat oven to 350°F. Spray two baking sheets with nonstick cooking spray.
- Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a paper towel-lined plate to drain. Wipe out the pan.
- Warm oil in the skillet over medium-high heat. Add the corn and cook, undisturbed, until the kernels start to pop and are well browned, 1 to 2 minutes then stir. Transfer to a bowl.
- Distribute half of the chips onto each baking sheet. Top chips with spoonfuls of refried beans. Sprinkle 1 cup of the shredded cheese over each tray of chips. Scatter the chorizo, chiles and pickled jalapeños on top. Sprinkle the remaining cheese on top (or more, if you’re like us!).
- Bake until the chips are golden on the edges and the cheese is melted and bubbly, about 10 minutes.
- Top each tray with onion and cilantro and serve immediately.
Recipe from Tillamook.com
