Pumpkin Chip Nachos with Chorizo

Steps

• 1

  For chorizo mixture, add chorizo to a skillet over medium heat with a small drizzle of olive oil. Cook until chorizo is browned well. As it cooks, use a wooden spoon to break it into small chunks. When the chorizo is cooked, add drained beans and salsa and stir to combine. Season with a pinch of salt and pepper and keep warm over low heat.
• 2

  For cheese sauce, melt butter in a small saucepan. Whisk in the flour and cook over medium heat for 2 minutes or until the mixture turns a light brown color. Then slowly whisk in milk until the mixture is thick. Add grated cheese and stir until melted and season with salt and pepper.
• 3

  To make nachos, spread chips over a large serving platter. Top with half of the chorizo mixture, followed by half of the cheese sauce. Then add the rest of the chorizo mixture and the last of the cheese sauce. Top with any fresh vegetable toppings you want.
• 4

  Serve while warm, but the cheese sauce will stay liquid even once it cools.