1 lb of Strauss Free Raised or Dos Mamacita’s bulk chorizo

2 bags of good quality tortilla chips

1 cup shredded Chihuahua cheese

8 oz organic American cheese singles, cut up

1/2 cup cream or half-and-half

1 cup ripe tomatoes, chopped

1/2 cup green scallions, finely sliced

1 bunch fresh cilantro, chopped

Guacamole

Sour cream

Method for Chorizo:

1. Heat in a pan over medium heat and sauté 1 lb of chorizo and break apart with a fork or spatula.
2. Continue sautéing until chorizo is browned and cooked through.
3. Remove from heat, drain well and set aside.

Method for Cheese Sauce:

1. Warm cream in a saucepan.
2. Add cheese and simmer over low heat until cheese melts. Stir until smooth and remove from heat*.

Method for Nachos:

1. Arrange chips on a baking tray.
2. Spoon cheese sauce over chips.
3. Scatter chorizo over cheese.
4. Top with scallions.
5. Place under broiler until bubbling and browned.
6. Transfer nachos from baking tray to a serving dish.
7. Top with chopped tomatoes, cilantro, guacamole and sour cream. Serve and enjoy!

*Quick Version

If you are in a hurry or prefer melted cheese to a cheese sauce, sprinkle grated cheese over tortilla chips, top with chorizo and continue.