Chorizo-Pineapple Nachos

chorizo-pineapple nachos Entree Mexican
Chorizo-Pineapple Nachos
  • Prep 20 min
  • Total 30 min
  • Servings 4

Savory meets spicy in this Tex-Mex creation, a fresh new twist on traditional nacho recipes. MORE+ LESS-

Stephanie Wise
Updated August 8, 2012


bag (10 to 13 oz) tortilla chips
cups shredded Monterey Jack cheese or Mexican cheese blend (8 oz)
tomato, diced
red onion, diced
jalapeño chiles, seeded, diced
tablespoon olive oil
red bell pepper, diced
lb chorizo, removed from casing
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


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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