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Chorizo-Pineapple Nachos

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Chorizo-Pineapple Nachos
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  • Prep 20 min
  • Total 30 min
  • Servings 4
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Savory meets spicy in this Tex-Mex creation, a fresh new twist on traditional nacho recipes.
By Stephanie Wise
Updated Aug 8, 2012


  • 1 bag (10 to 13 oz) tortilla chips
  • 2 cups shredded Monterey Jack cheese or Mexican cheese blend (8 oz)
  • 1 tomato, diced
  • 1 red onion, diced
  • 2 jalapeño chiles, seeded, diced
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 lb chorizo, removed from casing
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1 1/2 cups chopped fresh pineapple
  • Cilantro, as desired
  • Fresh lime juice, as desired
  • Sour cream, as desired


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

Tips from the Betty Crocker Kitchens

  • tip 1
    The sturdier the tortilla chips, the better, so they don’t crack under the pressure of nacho toppings.
  • tip 2
    Line the baking pan with foil before topping with chips for easy cleanup.


Nutrition Facts are not available for this recipe
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