Alison Roman's Hi-Lo Nachos
Whether gearing up to watch the big game or enjoying a quiet night at home, nothing quite says comfort food like a big ol' plate of nachos. In !Buenos Nachos¡, celebrities and chefs share their favorite twists on this iconic combination of cheese and chips, including former Bon Appétit Senior Food Editor Alison Roman. A creative mash-up of stoner snacks and haute cuisine, her incredible recipe is basically a catch-all for all your nacho cravings.
Makes 4-6 servings
1 pound fresh chorizo, removed from casings
1 large bag Cool Ranch Doritos
10 ounces Velveeta cheese, thinly sliced
2 watermelon radishes, thinly sliced
½ small red onion, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon Aleppo pepper (or red pepper flakes)
4 scallions, thinly sliced
1 cup chopped cilantro
¾ cup sour cream
Flaky sea salt
- Preheat the oven to 350°. In a large skillet, cook the chorizo over medium-high heat until it’s cooked through and well browned, about 8 minutes. Remove from the heat.
- Scatter a third of the chips over the bottom of a large cast-iron skillet. Top with a third of the chorizo and a third of the cheese. Repeat with the remaining chips, cheese and chorizo to make two more layers. Drizzle any leftover chorizo fat over the chips. Bake the chips until the cheese has melted and the chips are toasted, about 20 minutes.
- Meanwhile, in a small bowl, toss the radishes, onion, lime juice and Aleppo pepper. Season to taste with salt and let the mixture sit, tossing occasionally.
- When the nachos come out of the oven, top them with the radish-onion mixture, scallions and cilantro. Spoon the sour cream over the top, sprinkle with the flaky salt and serve.
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