Cook chorizo in a medium nonstick skillet over medium-high heat for 6 to 8 minutes or until browned (165 degrees), stirring occasionally to break into large crumbles. Drain and discard drippings.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These chorizo sliders offer a flavorful twist on Mexican nachos, featuring spicy chorizo topped with zesty salsa and creamy avocado for a satisfying bite-sized treat.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-oz.) pkg. Mexican ground pork chorizo | ||
| 1 (7 1/3-oz.) pkg. Stacy's Simply Naked pita chips or Stacy’s fire roasted jalapeño pita chips | ||
| 1 (14-oz.) container Sabra classic guacamole | ||
| Hy-Vee sour cream | ||
| 1 large red bell pepper, seeded and chopped | ||
| ½ (16-oz.) container Cleveland Kitchen refrigerated pickled red onions, drained; coarsely chopped | ||
| Fresh cilantro, chopped; for garnish |
Things To Grab
- Medium nonstick skillet
- Wooden spoon
- Small metal spoon
- Sharp knife
- Cutting board
Directions
To assemble, top each pita chip with a spoonful of chorizo. Then top with guacamole, sour cream, red pepper and pickled onion. If desired, garnish with cilantro. Serve immediately.
Recipe Source:
FritoLay, Inc.