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Ramen Nachos

When your favorite late-night foods meet.

To be fair, you could put nacho toppings on a shoe and they’d still be excellent. But why would you do that when there are ramen noodles to put them on?

Nachos

  • 2 fresh Mexican chorizo sausages
  • 3 C tortilla chips
  • 1 3-oz package ramen noodles, broken into medium-sized chunks, seasoning packet discarded
  • 1 C shredded sharp cheddar cheese
  • 1 avocado, pitted and diced
  • 1/4 C sour cream
  • + Pico de gallo

Pico de Gallo

  • 1 jalapeño, seeded and finely diced
  • 2 Roma tomatoes, cored and chopped
  • 1/4 C finely chopped red onion
  • 2 T lime juice (from about 1 to 2 limes)
  • 1/4 C chopped cilantro
  • + salt

Preparation

Pico de Gallo

  1. In a medium bowl, stir together the jalapeño, tomatoes, red onion, cilantro, and lime juice. Season with salt and set aside.

Nachos

  1. Crumble the chorizo into a small sauté pan and cook over medium-high heat until rendered and crispy, about 3–4 minutes.

  2. Heat the broiler to high and set a rack about 4 inches from heat source. Line a sheet pan with aluminum foil and scatter the tortilla chips and ramen noodles on top. Top with the shredded cheese, then broil 1–2 minutes, until cheese has melted.

  3. Slide onto a serving plate and top with the pico de gallo, chorizo, sour cream, and avocado.