This Loaded Cuban Nachos Recipe will be your go-to for your next party. They are loaded Cuban style and so easy to put together.
If these Loaded Cuban Nachos don’t scream host a Super Bowl Party, then we don’t know what does. Honestly these nachos make us want to throw any party. Just to have an excuse to bring them out.
What Makes These Loaded Cuban Nachos, Cuban?
We wanted to add a little “Cuban” to this appetizer. We instantly knew how to start. We decided to use plantain chips as our base instead of the typical nacho. They bring a sweetness to the dish that we just love. Then we knew we had to add a little bit of chorizo to spice it up. Plus these nachos are layered with all the good stuff you would expect to find. We brought in the avocado, tomatoes, melted cheese and some beans. Perfection!
If you don’t have chorizo on hand or don’t like to use it, this recipe works just the same with ground beef or even without a meat.
Plantain Chips are not here just because they are delicious. The good thing about using plantain chips as opposed to regular tortilla chips is that they stand up to the other ingredients a little more and don’t get soggy. Don’t misunderstand us, anything left for too long will get sog. However they stay crispy for a while longer and that is a win for everyone.
We aren’t big into betting, but if we were- our money is on these Loaded Cuban Nachos being a big crowd favorite.
Cuban NachosCourse: AppetizersCuisine: Cuban AmericanDifficulty: Easy
12 oz of Plantain strips or large chips
20 oz of shredded cheese (I like cheddar or jack cheese something that melts well)
4 oz of shredded parmigiano Reggiano
4 oz, cherry tomatoes or chopped tomatoes
1 avocado, chopped
8 oz of ground chorizo or ground beef
8 oz of rinsed and drained black beans
¼ cup of chopped parsley
- Preheat oven to 400 degrees
- In a saute pan on medium high heat, add the ground chorizo and render the fat for 6-10 minutes. (if using ground beef be sure to add 2 tablespoons of oil, salt and pepper while you render the beef)
- Spread the plantain chips in a large sheet pan. Add the beans and ground chorizo. Then sprinkle the cheese all over the top and even inside. Broil for 3 minutes just until cheese is bubbly and melting.
- Top with the avocado, tomatoes and parsley once you are ready to serve. (You can use salsa and avocado instead, just keep in mind they weigh down the chips more and can make them soggy)