Nachos supreme

Prep 20 min
Total 45 min
Serves 4 to 6



300-g bag
no-salt tortilla chips
1 tbsp
olive oil
100 g
cured chorizo sausage, diced (1 cup)
onion, finely dced
garlic cloves, minced
1/2 tbsp
chopped thyme
vine-ripened tomatoes, chopped and divided
1/4 tsp
540-mL can
no-salt red kidney beans, drained and rinsed
green onions, chopped and divided
1 1/2 cups
shredded cheddar
jalapeño, seeded and sliced (optional)


  • PREHEAT oven to 375F and line a baking sheet with parchment. Arrange tortilla chips in single layer.
  • HEAT oil in saucepan over medium. Add chorizo and cook for 2 to 3 min. Transfer to a bowl. Add onion, garlic and thyme and cook until onion starts to soften, 5 min. Add half of tomatoes and the pepper and cook for 2 min. Add to chorizo bowl and stir in beans and two-thirds of green onions.
  • SPOON chorizo mixture over chips, then sprinkle with cheddar. Bake until cheese is melted, 12 to 15 min. Sprinkle with remaining green onions and chopped tomatoes, and jalapeno.



Calories 441
Protein 20 g
Carbohydrates 62 g
Fat 13 g
Fibre 12 g
Sodium 685 mg
Excellent source of calcium

Chatelaine Quickies: Nacho Supreme

Issue: February 2017

Written by:

Photo credit: Photo, Erik Putz.

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