Southern Pimento Cheese Nachos

A skillet piled high with pimento cheese nachos.

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Savor the creamiest cheese nachos, smothered in tangy pimento cheese and topped with sweet gem peppers and spicy chorizo sausage.

Prep Time15

Cook Time13

Cooling2

Total Time30

Course: Appetizer, Snack

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.98 per serving

Equipment

carbon steel skillet as seen in my images
Leather Skillet Sleeve optional; for safely serving directly from a skillet

Ingredients

2 cups pimento cheese see my recipe for Piquant White Cheddar Pimento Cheese or use store-bought
10 oz tortilla chips
12 oz chorizo sausage
1 medium jalapeno sliced; may use pickled jalapenos or a combination of both
3-5 gem peppers diced
2-3 green onions slices, white and light green parts separated
2 tablespoons olive oil
3/4 cup sour cream whisked until smooth and almost pourable
pico de gallo optional for serving
green tomato salsa optional for serving
cilantro leaves optional for serving

Instructions

Adjust an oven rack in the center of your oven. Preheat oven to 400°F. Line baking sheet with foil. Add sweet peppers, jalapeno pepper, and white and light green scallion parts to a small bowl. Toss with 2 tablespoons of olive oil. Spread in a single layer onto lined baking sheet and bake for 10 to 12 minutes, stirring halfway through.
1 medium jalapeno, 3-5 gem peppers, 2-3 green onions, 2 tablespoons olive oil
While peppers are roasting, brown the chorizo in a skillet over medium heat. Turn out onto paper towels to drain. Select an oven-safe platter or carbon steel skillet and set aside.
12 oz chorizo sausage
Set your oven to broil. Heat pimento cheese in a large, non-stick skillet on the stove. Do this over low heat and stirring frequently to avoid the cheese separating naturally. Aim for smooth cheese sauce with few lumps.
2 cups pimento cheese
Add a layer of chips to the skillet or platter. Generously add 1/3 of the roasted peppers and onions followed by 1/3 of the chorizo and 1/3 of the melted cheese. Repeat twice more beginning with chips and ending with the cheese sauce.
10 oz tortilla chips
Place the skillet under the broiler for 3 to 5 minutes or until the top of the cheese is bubbling and the top layer of chips begins to brown lightly.
Remove from beneath the broiler and cool for 2 minutes. Top with sour cream and the reserved green onions. Garnish with fresh cilantro if desired and offer pico de gallo or salsa on the side.
3/4 cup sour cream, pico de gallo, green tomato salsa, cilantro leaves

Notes

Storage - if you find yourself with leftover nachos, line a container with foil and spread the remaining nachos in a single layer in the container. Close the lid and refrigerate up to 3 days. To Reheat - remove the foil with the nachos and place directly on a baking sheet. Bake at 350°F for 8 to 10 minutes.

Nutrition