Ingredients
Units
Scale
- 10 6" corn tortillas, cut into small wedges
- 2 Tbsp olive oil
- salt
- 8 oz. ground chorizo
- 1 cup green enchilada sauce
- 1 cup diced white onion (divided)
- 1 zucchini, sliced extremely thin
- 2/3 cup corn kernels
- 2-3 large Jimmy Nardello peppers (chopped to 1/2" pieces)
- 1 cup shredded colby jack (or other melty cheese)
- 1 cup cherry tomatoes, halved
- cotija or queso fresco, for serving
- chopped cilantro, for garnish
- lime wedges, for serving
Instructions
- Preheat the oven to 400F. Toss the tortilla wedges with the olive oil, coating them as evenly as you can. Spread in a single layer on a baking sheet and bake for 10-12 minutes. They should be pretty crispy! Remove and let cool.
- While the chips are baking, cook the chorizo in a large skillet over medium heat, using a spatula to break it into small chunks. Cook until completely browned, then remove from heat.
- When the chips have cooled substantially, pour the green enchilada sauce over them. Use your hands to get each piece well coated.
- Mix in 2/3 of the white onion, the sliced zucchini, corn, chorizo, and Jimmy Nardello peppers. Arrange them in a baking dish or cast-iron skillet so some chips are sticking up (so when I add the cheese it'll sink down in there!).
- Bake for 10-12 minutes, or until the edges are getting nice and crispy, then remove and sprinkle the colby jack on top. Return to the oven and bake until the cheese has fully melted (4-5- minutes).
- Remove and serve topped with the cherry tomatoes, extra onion, crumbled cotija, cilantro, and lime.