Healthier Chorizo Nachos

Superbowl Sunday means nachos. At least it does to my husband. He also thinks anything is better with chorizo on it, treatment and I tend to agree. In the interest of my health, there I wanted to make a healthier version of nachos. No fried chips, no full-fat cheese, no greasy ground beef. Instead, I used these amazing Three Grain Tortillas chips I found at The Fresh Market that are made with corn, cracked wheat and brown rice. These chips were really unique and tasty and I want to go back and get some more (like, tonight). Some chopped chorizo, green onions, spicy black bean dip, light jalepeno cheddar and a bunch of chives finish them off. These took me about 15 minutes to make and they were totally awesome.

Unfortunately, the Pats were a bit less awesome.

Healthier Chorizo Nachos
1 bag baked tortilla chips (I used these and highly recommend them if you can find them)
4.5 oz spicy black bean dip (I think I used this one, but I LOVE the spicy/smoky one from Trader Joe’s)
1/2 cup chopped spicy chorizo
1 thick bunch chives
4 green onions, sliced (white part only)
5 oz. light jalepeno cheddar, shredded (I like the Cabot one)

Preheat your broiler to 350°, or just turn the oven on to 350° if you only have one temperature for the Broil setting. It’s important that the oven doesn’t get too hot, or the chips will burn. Line a cookie sheet with foil or parchment paper (to make cleaning up easier). Dump the bag of chips onto the cookie sheet and spread them out in a single layer. Dab on the black bean dip all over, then sprinkle on the chorizo and green onions. Finally, tear the chives into thirds and scatter them over the chips. Top with shredded cheese and pop them in the oven until the cheese melts and browns a bit.