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    Bricklayer-Style Nachos

    clock-icon70 minutes
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    Pixicook editorial team

    An indulgent dish of nachos layered with charred tomatoes, crispy bacon, chorizo, beef sirloin, and melted cheese, topped with avocado, queso fresco, and scallions.

    Ingredients for Bricklayer-Style Nachos

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Roma Tomatoes, Broiled

    0 oz

    Substitute chevron-down

    Thick-Cut Bacon, Crisped

    0 oz

    Substitute chevron-down

    Chorizo, Coarsely Chopped

    0 oz

    Substitute chevron-down

    Beef Sirloin, Cut into half-inch pieces and seasoned

    0 oz

    Substitute chevron-down

    White Onion, Slivered

    each

    Substitute chevron-down

    Jalapeños Or Serrano Chiles, Sliced

    0 oz

    Substitute chevron-down

    Garlic, Finely Chopped

    cloves

    Substitute chevron-down

    Shredded Cheese, Melty

    0 oz

    Substitute chevron-down

    Ripe Avocado, Finely Chopped

    each

    Substitute chevron-down

    Queso Fresco, Crumbled

    0 oz

    Substitute chevron-down

    Scallions, Thinly Sliced

    bunch

    Substitute chevron-down

    Tortilla Chips

    0 oz

    Substitute chevron-down

    How to Make Bricklayer-Style Nachos

    1. Tomato Broiling

    Broil the Roma tomatoes for a charred effect, around 8 to 10 minutes. If using canned tomatoes, opt for fire-roasted ones.

    2. Bacon and Chorizo Cooking

    In a skillet, cook the bacon until crispy, roughly 3 to 4 minutes, then add the chorizo and cook for a few minutes more.

    3. Beef Browning

    Add the beef sirloin to the skillet and brown for about 4 minutes, until seared.

    4. Vegetable Sautéing

    Stir in the white onion and jalapeños or serrano chiles, cook for 2 to 3 minutes, then add the garlic and cook for less than a minute.

    5. Tomato Incorporation

    Stir in the broiled tomatoes and cook for a couple of minutes, allowing the flavors to combine.

    6. Oven Preheating and Nacho Assembly

    Preheat the oven to 375 degrees Fahrenheit. On a baking sheet, layer the tortilla chips, meat and tomato mixture, and shredded cheese, then bake for 8 to 10 minutes.

    7. Garnishing and Serving

    Top the hot nachos with chopped avocado, crumbled queso fresco, and sliced scallions before serving.

    Pitfalls and tips

    Tortilla Chips Selection

    Opt for high-quality, thick and sturdy tortilla chips that are lightly salted to avoid sogginess and flavor imbalance.

    Cheese Blend

    Create a blend of sharp cheddar, Monterey Jack, and a bit of queso fresco or cotija, freshly grated for meltability and flavor depth.

    Avoiding Soggy Chips

    Drain toppings of excess liquid and broil briefly at the end to crisp up and prevent sogginess.

    Layering Technique

    Strategically layer chips, cheese, proteins, and other toppings for a complete flavor profile in every bite.

    Balance and Acidity

    Use lime juice or pickled jalapeños to balance flavors and add a refreshing acidity to cut through richness.


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