For chorizo and pinto bean topping
1 tablespoon olive oil
1/2 large onion, minced
2 garlic cloves, minced
1/2 jalapeño, seeded and chopped
2/3 pound ground Mexican-style chorizo
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground black pepper
1 (15-ounce) can pinto beans, drained and rinsed
For habanero queso sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups habanero cheddar cheese (If you can’t find Cabot’s habanero cheddar, use a good pepper Jack instead), grated
1 bag of salted tortilla chips
3 green onions, dark greens removed, minced
Salsa, optional for serving
Sour cream, optional for serving
Guacamole, optional for serving
- Make the topping: In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until the vegetables are soft and fragrant, but not browned, about 7 minutes.
- Add the chorizo, chili powder, cumin, and break up into small crumbles with a wooden spoon. Season generously with salt and pepper. Sauté until the chorizo is browned and almost cooked through, about 8 minutes.
- Add the beans and stir to combine. Continue cooking to blend the flavors, 5 minutes.
- Meanwhile, make the cheese sauce: melt the butter in a large saucepan over medium heat. Once it starts to foam and is completely melted, whisk in the flour, whisking for 1 minute.
- Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. Once it starts to boil, immediately remove from the heat and whisk in the shredded cheese by the handful. Keep warm.
- To assemble the nachos: spread the tortilla chips in an even layer on a large serving platter or across four plates. Generously pour the cheese sauce over the chips taking care to cover as many chips as possible.
- Top with the meat and bean mixture, once again covering all the chips. Drizzle with the remaining cheese sauce and sprinkle with green onions.
- Drizzle with salsa and dollop with sour cream and guacamole, if using. Enjoy immediately.