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Chorizo Veggie Jimmy Nardello Chilaquiles |

Chorizo Veggie Jimmy Nardello Chilaquiles

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 3-4 1x


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


  1. 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.
  2. 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.
  3. When the chips have cooled substantially, pour the green enchilada sauce over them. Use your hands to get each piece well coated.
  4. 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!).
  5. 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).
  6. Remove and serve topped with the cherry tomatoes, extra onion, crumbled cotija, cilantro, and lime.