“The SECRET INGREDIENT in these NACHOrizo’s is canned pineapple, it adds a perfect sweetness ”

180g good quality chorizo

1/4 cup store-bought salsa

1x 400g canned beans (i used a 4 bean variety)

4 pieces of canned pineapple

1 red capsicum, seeds removed, chopped

1/2 red onion, chopped

2 garlic clove

1/2 bunch coriander stems

1 tbs smoked paprika

2 tbs olive oil

400g canned chopped tomatoes

150g grated melty cheese

200g natural corn chips

Fresh Salsa

1/2 red onion, finely chopped

1 tomato, chopped

1/4 bunch coriander leaves

juice of 1 lime or lemon

Tableside guac

1 avocado, flesh removed

1 garlic clove

1/4 cup sour cream

juice of 1 lemon on lime

1/4 bunch coriander leaves

1 fresh green jalapeno, seeds removed chopped (optional)

For the chorizo mince, place chorizo, salsa, beans, pineapple, capsicum, onion, garlic, coriander stems, paprika and oil in a food processor and whiz until finely chopped. Tranfer to a large non-stick frying pan and cook for 6-8 minutes or until sticking to the pan. Add tomatoes and bring mixture to the boil. Cook for a further 5 minutes or until warmed through and reduced slightly. Then stand until required.

Meanwhile, place all salsa ingredients and 1/2 tsp salt in a bowl and stand to pickle slightly.

For the tableside guac, place all ingredients in a clean food processor and whiz until smooth and green. Alternatively, chop all ingredients and place in a bowl and mix to combine roughly.

Preheat oven to 200C.

Line a baking tray with baking paper and layer chips, cheese, and spoonfuls of chorizo mixture. Bake for 15--20 minutes or until golden and darkened slightly. Serve scattered with fresh salsa, dollops of guac and remaining salsa alongside.

#NACHOrizo