Loaded Dumpling Chip Nachos
- Servings: 4-6
- Prep: 10m
- Cook Time: 42m
Can’t decide between dumplings, chips, or nachos? Boy, do we have good news. Combine the best parts of all three and throw in a little jalapeno for fun.
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Ingredients
| 1 package | No Yolks® Dumplings |
| 2 Tbsp | olive oil, divided |
| 1 cup | sour cream |
| 1 Tbsp | ground cumin |
| 1/2 | lime, juiced |
| 1 lb | ground chorizo, ground chicken or ground beef |
| 3 cups | shredded cheddar cheese |
| 1 | avocado, halved, pitted, peeled and sliced |
| 2 | plum tomatoes, seeded and diced |
| 2 | radishes, thinly sliced |
| 1 | jalapeno, sliced |
| Salt and black pepper, to taste |
Directions
- Preheat the oven to 375 degrees Fahrenheit. Cook the No Yolks® Dumplings according to package instructions. Drain. In a large bowl, toss the cooked dumplings and 1 tablespoon oil together until combined. Transfer to the prepared baking sheet. Bake until golden-brown and crisp, about 20 minutes.
- Meanwhile, in a small bowl, combine the sour cream, cumin and lime juice. Season with salt. Set aside.
- Preheat the oven to broil and line a rimmed baking sheet with parchment paper. In a large skillet over medium-high heat, heat the oil. Add the chorizo and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5-8 minutes, until fully cooked and golden-brown.
- Place the dumpling chips on a prepared baking sheet. Top with cheese and chorizo. Broil until the cheese is melted, about 1-2 minutes. Top with the avocado, tomato, radishes and jalapeno. Drizzle with the sour cream mixture, and serve.
Tips
Substitute the shredded cheddar cheese with your favorite melty cheese or salsa con queso! If using ground beef or ground chicken, season with 2 tablespoons taco seasoning!
