Nachos with Chorizo et Pancetta

Name: Nachos with Chorizo et Pancetta
Prep time: 10 s
Cook time: 12 s
Total time: 22 s
Yield: 8
Ingredients: 1 bag (425 g) Corn tortilla chips; 1/2 package Fantino & Mondello Black Pepper or Original diced pancetta; 1/2 package Fantino & Mondello diced Chorizo; 1 package (280 g) Cheddar aged 2 years; 65 ml (¼ cup) Sliced Kalamata olives; 1 bunch (4-5) Sliced green onions; 65 ml (¼ cup) Sliced jalapeno peppers (optional); 1 tub (340 g) Fresh tomato salsa; 1 tub (227 g) Fresh guacamole

Diced Cooked Pancetta – Black Pepper

Our chorizo and pancetta nachos will steal the show no matter what the sport! Like them spicy? Add jalapeno peppers!

Portions

6-8 servings

Preparation

10 minutes

Cooking

12 minutes

INGREDIENTS

1 bag (425 g) Corn tortilla chips
1/2 package Fantino & Mondello Black Pepper or Original diced pancetta
1/2 package Fantino & Mondello diced Chorizo
1 package (280 g) Cheddar aged 2 years
65 ml (¼ cup) Sliced Kalamata olives
1 bunch (4-5) Sliced green onions
65 ml (¼ cup) Sliced jalapeno peppers (optional)

1 tub (340 g) Fresh tomato salsa
1 tub (227 g) Fresh guacamole

PREPARATION

Preheat oven to 220ᵒ C (425ᵒ F).
Grate the cheese.
Chop the green onions.
In a bowl, mix together the diced Fantino & Mondello charcuteries, cheese, sliced Kalamata olives, green onions, and jalapeno peppers (optional).
Line the bottom of a large ovenproof pan with half the chips, topped with half of the mixed toppings.
Use the remaining corn tortilla chips to add another layer, followed by the rest of the toppings.
Bake in oven on centre rack for 10 to 12 minutes.
Serve with sides of salsa and fresh guacamole.

TIPS

If you’re in the mood for a little heat, substitute spicy tomato salsa and balance it all out with a side of sour cream. Yum!

Diced Cooked Pancetta – Black Pepper

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Nachos with Chorizo et Pancetta

Diced Cooked Pancetta – Black Pepper

TIPS

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