I am crazy about these nachos. They are so, so yummy!
Makes 10 servings.
For the salsa:
1 cup diced fresh mango
1 cup diced fresh red bell pepper
1/4 cup seeded, minced jalapeno
3 tablespoons minced fresh cilantro
2 tablespoons minced garlic
1/4 teaspoon ground cumin
3 tablespoons fresh orange juice
2 tablespoons fresh lime juice
salt and black pepper to taste
For the mayonnaise:
1/2 avocado, pitted and peeled
1/4 cup mayonnaise
For the toppings:
6 ounces Spanish chorizo, very thinly sliced
1 (15-oz) can black beans, drained and rinsed
6 ounces tortilla chips
3 cups (6 oz) shredded Manchego or Monterey Jack cheese
Preheat broiler with rack 6 inches from element.
For the salsa, combine mango, bell pepper, jalapeno, cilantro, garlic, and cumin in a bowl.
Stir in orange juice and lime juice; season with salt and black pepper.
For the mayonnaise, puree avocado and mayonnaise in a mini food processor until smooth; season with salt and black pepper.
For the toppings, brown chorizo in a nonstick skillet over medium heat, 3 to 5 minutes. Remove chorizo using a slotted spoon to a paper-towel-lined plate.
Cook beans in drippings in same skillet over medium heat until warmed, 1 to 2 minutes. Transfer beans to a paper-towel-lined plate.
Arrange half the chips on a baking sheet or broiler-safe platter. Top chips with half the avocado mayonnaise, chorizo, beans, and cheese; repeat layering. Broil nachos until cheese melts, 1 to 2 minutes. Top nachos with half the salsa; serve immediately with remaining salsa on the side.
