Break out your stretchy pants. It’s time for nachos.
We only make ‘chos once every few months, but when we do you can bet you’ll find us plowing through them and fighting over the crumbs. This time I was craving sweet potato chips loaded with lots of chorizo, tomatoes, cilantro and goat cheese. Lots. And lots. In fact, I wanted more toppings than chips so it would be like a taco salad piled on top of a thin chip-y crust.
Chips are really just the vehicle for the toppings anyway, right?
We stumbled on some fresh, local chorizo at a market in Richmond and, while I originally balked at the price tag, Chuck and I couldn’t stop talking about the stuff. They must have been feeding those pigs gold or something because I swear it was the most delicious, flavorful chorizo we’ve ever had – definitely worth the arm and a leg we paid for it. In fact it’s completely ruined regular chorizo for us. It’s only gold-fed pigs from now on.
Ugh. The goat cheese. Since it was taking the place of the salsa it had to perfect – smooth and creamy and ideal for drizzling on top of our ‘chos. Or eating by the spoonful if need be (which it was. and I did. and it was good). So I combined goat cheese with a little bit of cashew milk and whipped it in the food processor until it was perfectly fluffy and pourable. Then I proceeded to taste test it until I had to make another batch.
Now I wish I could tell you that chuck loved the sweet potato nacho idea as much as I did, but actually he turned his nose up the second I put sweet potato chips in our shopping cart. So I also grabbed a bag of regular corn chips for him and did a sort of his-and-hers thing on the pan. Then we drew battle lines down the middle over which the other person wasn’t supposed to cross and proceeded to eat until we wanted to pop.
Chorizo Sweet Potato Nachos
1 lb chorizo sausage
1 bag sweet potato chips
1/4 c cilantro, chopped
1/4 head red cabbage, cut into thin shreds
1/2 c cherry tomatoes, diced
3 oz goat cheese
2 tbsp almond milk
- Preheat oven to 350 degrees.
- Remove chorizo from the casings and, cook in a medium pan over medium-heat, using a spatula to break apart any large chunks.
- Spread a single layer of chips onto a medium baking sheet. Top with chorizo and bake for 7 minutes, checking every so often to make sure the chips don't burn. Remove from the oven as soon as the chips are a light, golden brown.
- While the chips are baking, combine goat cheese and almond milk in a food processor. Use the chopping blade to break apart the goat cheese and whip it until it's smooth and creamy. You might need to scrape down the sides of the bowl every so often and add a little more cashew milk until you get the right consistency.
- Once the nachos have cooled slightly, top with cabbage, cilantro and tomatoes, and drizzle goat cheese over top.