Galactic nachos

By Spencer Watts and Robert Jewell
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  • 1 tablespoon (15 milliliters) olive oil
  • 450 grams cooked chicken, shredded
  • 450 grams chorizo sausage, diced
  • 2 cups (480 milliliters) cheddar cheese, grated
  • Tortilla chips
  • 1 cup (240 milliliters) lettuce, shredded
  • 1 cup (240 milliliters) tomatoes, chopped
  • 2 tablespoons (30 milliliters) jalapenos, seeded and chopped
  • Salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving


  1. Pre-heat oven to 375F (190C).
  2. In a frying pan, heat oil over medium-high heat.
  3. Add chorizo, and cook for five to six minutes or until slightly crispy.
  4. Remove from heat and set aside.
  5. On a baking tray lined with parchment paper, place a layer of crispy tortilla chips.
  6. Top with chicken, then chorizo, and then cheese.
  7. Add a second layer of tortilla chips and toppings.
  8. Cover the top with a generous amount of cheese.
  9. Place nachos in the oven and bake for six to eight minutes or until cheese is nicely melted on all layers.
  10. Remove from the oven and top with lettuce, tomatoes and jalapenos.
  11. Serve hot with salsa, guacamole and sour cream on the side.


Spencer and Robert's Game Day Buffet

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