Southern Pimento Cheese Nachos

A bowl of nachos with melted cheese, chopped tomatoes, onions, cilantro, and slices of cured sausage.

5 from 1 vote

You'll love these creamy pimento cheese nachos that combine Tex-Mex nachos with traditional Southern pimento cheese. Adding sweet gem peppers, jalapeños, and spicy chorizo sausage take this classic appetizer up a notch.

Prep Time15

Cook Time13

Cooling2

Total Time30

Course: Appetizer

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.98 per serving

Equipment

cast iron skillet
leather skillet handle sleeve

Ingredients

For the Pimento Cheese Nachos

3-5 gem peppers diced
1 medium jalapeño sliced
2-3 green onions slices, white and light green parts separated
2 tablespoons olive oil
12 oz chorizo sausage crumbled or sliced thin
2 cups pimento cheese such as my Piquant White Cheddar Pimento Cheese or store-bought
10 oz tortilla chips
¾ cup sour cream whisked until smooth and almost pourable

Optional Garnishes for Serving

pickled jalapeño slices
pico de gallo
green tomato salsa or salsa verde
cilantro leaves

US Customary - Metric

Instructions

Adjust an oven rack so it's in the center of the oven and preheat the oven to 400°F. Line baking sheet with foil.
Add sweet peppers, jalapeño, and white and light green scallion parts to a small bowl and toss with 2 tablespoons of olive oil. Spread in a single layer onto the lined baking sheet and bake for 10 to 12 minutes, stirring halfway through.
1 medium jalapeño, 3-5 gem peppers, 2-3 green onions, 2 tablespoons olive oil
While peppers are roasting, render the chorizo in a skillet over medium heat. Do not render out all of the fat, rather just enough to crisp it. Turn out onto paper towels to drain. Select an oven-safe platter or cast iron skillet and set aside.
12 oz chorizo sausage
Set the 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 ⅓ of the roasted peppers and onions followed by ⅓ of the chorizo and ⅓ 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 and offer pickled jalapeños, pico de gallo, or salsa on the side. Pile on!
¾ cup sour cream, pico de gallo, green tomato salsa, cilantro leaves, 2-3 green onions

Notes

Melt pimento cheese over low heat, stirring constantly to ensure the cheese does not begin to separate.
Layer the tortilla chips and the toppings in 3 distinct layers, ensuring that even the chips on the bottom have toppings.
Instead of grabbing a large serving platter, grab a large skillet. The entire dish can be assembled, broiled, and served from a skillet, and it does an excellent job of keeping the nachos hot. Slip a sleeve over the handle so folks won't be burned.

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