When the gang’s all there and you’re having a snack attack, bring out the big guns with this tempting dish. The Best Cheesy Chip Casserole is full of spicy jalapeño flavors that you’ll find irresistible. You will hit the hunger target every time as you experience these sharp-shooting flavors in every bite. This Best Cheesy Chip Casserole is locked-and-loaded with plenty of jacked-up Monterey Jack cheese and crispy, savory chorizo crumbles… you won’t even know what hit ya! No kidding, you’ll always hit the bullseye with this snack and everyone will be darting back for more. Ah shoot, no compliments necessary, we always aim to please!
Ingredients
For the casserole:
- 1 pound tomatillos, husked and washed, quartered
- 1 jalapeño
- 1 large white onion, cut into 8 wedges
- 6 cloves garlic, unpeeled
- 1/4 bunch fresh cilantro, roughly chopped
- 2 ounces fresh chorizo, casings removed
- 1/2 cup chicken broth
- 8 ounces tortilla chips
- 4 ounces Monterey Jack cheese, coarsely grated
For the avocado topping:
- 1/4 bunch fresh cilantro, leaves pulled from stem
- 1 jalapeño, sliced
- 4 radishes, very thinly sliced
- 1 avocado, cut into small pieces
- 2 tablespoons fresh lime juice
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a 12-inch oven-safe skillet over medium-high heat, add the tomatillos, 1 of the jalapeños, the onion, and the garlic and cook, stirring occasionally, until they are tender and slightly charred, about 8-10 minutes.
Step 3 –Peel the cooked garlic and discard the seeds from the cooked jalapeño.
Step 4 –In a food processor, add the tomatillo mixture, the peeled garlic, and the cooked jalapeño and purée until smooth.
Step 5 –Transfer the 1/4 bunch chopped cilantro to the puréed tomatillo mixture and pulse to combine.
Step 6 –Wipe the skillet clean with a paper towel.
Step 7 –In the skillet over medium heat, add the chorizo and cook, while crumbling, until crispy, about 5-7 minutes.
Step 8 –Transfer the chorizo to a plate.
Step 9 –Wipe the skillet clean with a new paper towel.
Step 10 –Add the tomatillo purée and the chicken broth to the skillet and bring to a simmer.
Step 11 –Reduce the heat to low and cook the sauce mixture, while stirring occasionally, until it thickens slightly, about 5 minutes.
Step 12 –Add the tortilla chips to the sauce and gently fold to coat.
Step 13 –Evenly sprinkle the cheese on top of the casserole.
Step 14 –Bake the casserole, uncovered, until the cheese is bubbling and melted and the tortilla chips are starting to crisp, about 12-15 minutes.
Step 15 –Place the remaining cilantro, the remaining jalapeño, the radishes, the avocado, and the lime juice in a bowl and toss to coat.
Step 16 –Serve the casserole topped with the avocado topping and the chorizo.
