Easy Sheet Pan Nachos with Chorizo + Sweet Potato

Sip + Sanity | Linda

These Easy Sheet Pan Nachos with Chorizo + Sweet Potato will take your game day to a whole new level. Heck, they’re amazing anytime! These are my family’s favorite and I bet they become yours, too!

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Appetizer, Snack

Mexican, Southwestern

people

342 kcal

Ingredients

10 ounce fresh pork chorizo, about 3 links, casings removed
1 medium sweet potato, peeled + diced into 1/4" cubes
2 tablespoon water
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon garlic
¼ teaspoon onion powder
¼ teaspoon dried oregano
8 ounce Monterey Jack cheese, shredded
8 ounce tortilla chips, I use Late July

Optional garnishes

fresh cilantro, jalapeno slices, sour cream, diced avocado, sliced radish, chopped scallions, diced red onion

Instructions

Preheat oven to 400°.
Lightly spray a sheet pan with cooking spray.
Heat a non-stick skillet over medium-high heat. Add the chorizo to brown, breaking it up with a spoon as it cooks. Remove to a dish with a slotted spoon and wipe out the pan.
Return the pan to medium heat. Add the diced sweet potato and 2 Tbsp of water. This will kickstart the cooking process by steaming the potatoes. As soon as the water has evaporated, add the olive oil. Saute until tender and golden brown. (Taste a couple for doneness.) Just as the potatoes are finishing, add the spices and cook 1 minute longer. Remove from the burner.
Scatter tortilla chips onto the sheet pan. Top chips with the chorizo and potatoes, then the shredded cheese. Bake for about 6 minutes, until the cheese is all gooey and melty.
Add all the garnishes you like and serve right from the pan!

Notes

Nutrition values do no include optional garnishes.

Nutrition

game day, oven, stove top

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