Plantain Chorizo Nachos 

The other day we were so busy with Saturday chores, projects, a sick kid, etc. that a Saturday dinner seemed impossible. I’d been to two different farmers markets, Trader Joe’s, out of town and back again, then another grocery store, plus the usual Saturday fun of laundry and errands, that pulling off a good dinner didn’t seem like it would happen. I had to go through all my days purchases from markets to remind myself of my ingredients on-hand so I could think of something creative and healthy to pull off. And it had to be easy. 

My local farmers market has a beef vendor, Springville Ranch, that sells me the most amazing grass fed ground beef options, like breakfast sausage, Italian sausage, and chorizo. I love to keep these on hand for emergency nights like these where a tasty yet simple ingredient can pull any simplistic meal together with style. I chose chorizo for this night. 

Another ingredient I had on hand was Trader Joe’s plantain chips, a great alternative to chips. The only ingredients are plantains and sunflower oil, which makes them a great glutenfree and corn free  option to tortilla chips. Since I don’t tolerate corn well, plantain chips have been a great choice for me for years. They hold up well to nachos and heavier ingredients like beef, making them perfect for this dinner.

Finally, I had a pound of Burroughs Family Farms Grass to Gold Gouda, which is my new favorite cheese. I love the versatility of Gouda, so it’s a great cheese to keep on hand often. 

I took these three options and added them to my veggie supplies and made a great platter of nachos that we ate straight out of the pan! They were effortless to throw together and a huge hit with the kids and grown-ups alike. 

Plantain Chorizo Nachos

(Serves 4)

  • 2 bags Trader Joe’s plantain chips
  • 1 lb grass fed beef chorizo 
  • 1/2 lb shredded cheese
  • Assorted veggies: peppers, onions, jalapeños, cilantro, tomatoes. 
  • Additions: salsa, hot sauce, crushed red chiles, olives.

  1. Heat oven to 400F.
  2. Brown chorizo.
  3. In a large roasting pan or cookie sheet, layer out plantain chips to overlap with minimal spacing in between. 
  4. Top with cheese.
  5. Layer with chorizo and veggies.
  6. Bake for 15 minutes. 
  7. Garnish with desired additions. Enjoy!




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