Chorizo, Cheese, and Bean Nachos | Emeril Lagasse

Classic nachos just got an upgrade—Emeril’s loads his up with Mexican chorizo sausage, pinto beans, jack & cheddar cheese, jalapenos, tortilla chips, and a tasty sour cream-lime sauce. CHORIZO, CHEESE, AND BEAN NACHOS SERVES 4 1 pound Mexican chorizo, removed from casings and crumbled 1 tablespoon chopped garlic 1/4 teaspoon ground cumin 2 cups cooked or canned pinto beans 1/2 teaspoon chili powder 1/4 teaspoon salt Tortilla chips, store-bought or homemade (recipe follows) 1 1/2 cups grated pepper jack 1 1/2 cups grated sharp cheddar 1 small white onion, sliced into thin rings 5 large jalapenos, stemmed, seeded, and chopped, or to taste 1 cup sour cream 1 tablespoon fresh lime juice Fresh cilantro leaves, torn, for garnish In a large skillet, cook chorizo, garlic, and cumin, stirring, over medium-high heat until chorizo is browned, and fat has rendered, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; let drain. To the reserved fat in the skillet, add pinto beans, chili powd