Chorizo Nachos

This recipe was developed by Chef Hellen Saroinsong-Bitetti at RIT during one of our product trainings.

Servings: 1
Serving size: 13 ounces

Ingredients

3 oz. tortilla chips
4 oz. Abbots Butcher chorizo
2 oz. salsa, prepared
2 oz. corn salsa, prepared

Optional garnish
1 oz. black olives, sliced
1 oz. red onions, diced
2 oz. vegan cheese
Cilantro, chopped

Preparation

1. Sauté or steam the Abbot’s Butcher chorizo until it reaches an internal temperature of 165 degrees.
2. Arrange the chips on a serving bowl or plate.
3. Top with the chorizo, salsas, olives, onion, and cilantro as desired.
4. Add vegan cheese, if available.