Not Your Regular Nachos: Chorizo Pinto Bean Nachos

Nachos are one of my favorite foods, so when I realized the Super Bowl was around the corner, I had to whip up a batch. The thing that makes these nachos — which are not baked, but assembled — absolutely to die for is the spicy queso sauce.

I used Cabot's hot habanero cheddar, and I highly recommend seeking out this cheese to make these nachos. Combined with a quick béchamel, it results in a super creamy, sharp, spicy, and flavorful queso sauce. The chorizo pinto bean mixture is also wildly delicious and could easily be used in huevos rancheros or as the filling for quesadillas.

If you're a fan of classic fiery Tex-Mex, you must make this recipe. It sounds crazy, but I think these were the best nachos I've ever eaten — and I've tried a lot of nachos! Check out the method now.

Chorizo Pinto Bean Nachos

Chorizo Pinto Bean Nachos


  1. For chorizo and pinto bean topping
  2. 1 tablespoon olive oil
  3. 1/2 large onion, minced
  4. 2 garlic cloves, minced
  5. 1/2 jalapeño, seeded and chopped
  6. 2/3 pound ground Mexican-style chorizo
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon cumin
  9. Salt and freshly ground black pepper
  10. 1 (15-ounce) can pinto beans, drained and rinsed
  11. For habanero queso sauce
  12. 1 tablespoon butter
  13. 1 tablespoon flour
  14. 1 cup milk
  15. 1 1/2 cups habanero cheddar cheese (If you can't find Cabot's habanero cheddar, use a good pepper Jack instead), grated
  16. For serving
  17. 1 bag of salted tortilla chips
  18. 3 green onions, dark greens removed, minced
  19. Salsa, optional for serving
  20. Sour cream, optional for serving
  21. Guacamole, optional for serving


  1. Make the topping: In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until the vegetables are soft and fragrant, but not browned, about 7 minutes.
  2. Add the chorizo, chili powder, cumin, and break up into small crumbles with a wooden spoon. Season generously with salt and pepper. Sauté until the chorizo is browned and almost cooked through, about 8 minutes.
  3. Add the beans and stir to combine. Continue cooking to blend the flavors, 5 minutes.
  4. Meanwhile, make the cheese sauce: melt the butter in a large saucepan over medium heat. Once it starts to foam and is completely melted, whisk in the flour, whisking for 1 minute.
  5. Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. Once it starts to boil, immediately remove from the heat and whisk in the shredded cheese by the handful. Keep warm.
  6. To assemble the nachos: spread the tortilla chips in an even layer on a large serving platter or across four plates. Generously pour the cheese sauce over the chips taking care to cover as many chips as possible.
  7. Top with the meat and bean mixture, once again covering all the chips. Drizzle with the remaining cheese sauce and sprinkle with green onions.
  8. Drizzle with salsa and dollop with sour cream and guacamole, if using. Enjoy immediately.

Serves 4.

Average ( votes):
Oh I agree fuzzles, this one is a must!!!!
:woohoo: A "must groove-upon" dish if ever there was one!
The Habanero rocks... no doubt about it. The heat builds in your mouth, so I love to watch people's reaction when they think it's not that hot... and then it hits ya! Love this recipe. Hope I can try this weekend. ~Regan Cabot Creamery
I will be making these!
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