Supremo® Nachos

by V & V Supremo Foods, Inc.

5.00

30 Min

4-6

Servings

ingredients

Whip up a platter of these ultimate nachos for your next party to make a lasting impression.

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Ingredients

Quick Nacho Cheese Sauce

1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1½ cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

1½ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
1

pickled jalapeño, fine dice

1 pickled jalapeño, fine dice
½ tsp.

Kosher salt

½ tsp. Kosher salt

Nachos:

1

Preheat a medium saucepan for 2 minutes over medium heat. Add Sour Cream, Chihuahua® Cheese, jalapeño, and salt. Cook for 3 to 5 minutes, stirring occasionally, until cheese has fully melted, and a smooth sauce has formed. Cover and keep warm until needed.
2

Preheat a skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Keep warm until needed.
3

Spread tortilla chips on a large platter. Pour Quick Nacho Cheese Sauce over chips. Top with cooked chorizo and Sour Cream.
4

Garnish Supremo® Nachos with Pico de Gallo and crumbled Queso Fresco. Serve and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

Quick Nacho Cheese Sauce

Nachos:

DIRECTIONS:

1. Preheat a medium saucepan for 2 minutes over medium heat. Add Sour Cream, Chihuahua® Cheese, jalapeño, and salt. Cook for 3 to 5 minutes, stirring occasionally, until cheese has fully melted, and a smooth sauce has formed. Cover and keep warm until needed.
2. Preheat a skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Keep warm until needed.
3. Spread tortilla chips on a large platter. Pour Quick Nacho Cheese Sauce over chips. Top with cooked chorizo and Sour Cream.
4. Garnish Supremo® Nachos with Pico de Gallo and crumbled Queso Fresco. Serve and enjoy!

Supremo® Nachos

Notes: