Ingredients

The following ingredients have 4 Servings
  • 1 small sugar pumpkin or
  • halved
  • peeled
  • seeded
  • and cut into bite-sized pieces (or butternut squash)
  • Olive oil spray
  • Salt and pepper
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon chili powder
  • 1 pound Mexican chorizo
  • 1 tablespoon olive oil or vegetable oil
  • 1 onion
  • finely chopped
  • 3 garlic cloves
  • chopped
  • 1 small mild red or green pepper or poblano pepper
  • seeded and chopped
  • 2 jalapeño or Fresno (milder) chili peppers or a combo
  • seeded and finely chopped
  • 1 tablespoon olive oil
  • 1 small white onion
  • finely chopped
  • 2 garlic cloves
  • finely chopped
  • 2 jalapeño peppers
  • seeded and chopped
  • Salt and pepper
  • 1 1/2 teaspoons ground cumin (half a palmful)
  • 1/2 cup water
  • Two 14-ounce cans black beans
  • Juice of 1 lime
  • 1 tablespoon hot sauce (Rach’s go-to is Frank’s RedHot)
  • 5 large tomatillos
  • rinsed and finely chopped
  • 1 jalapeño or serrano pepper
  • finely chopped
  • 1/2 small red onion
  • finely chopped
  • 1 garlic clove
  • grated
  • 1 tablespoon agave
  • A handful cilantro tops
  • finely chopped
  • 1 lime
  • juiced
  • 3 tablespoons chipotle in adobo
  • 1 cup sour cream
  • 1 lime
  • juiced
  • 1 teaspoon honey or agave
  • 1 1/2 cups smoked cheddar cheese
  • shredded
  • 1 1/2 cups pepper jack cheese
  • shredded
  • One 16-ounce bag blue corn tortilla chips
  • Sliced jalapeño pepper rings

Instruction

  • For the chorizo and pumpkin filling, heat oven to 450˚F
  • Arrange the squash on a baking sheet and spray with oil, season with salt, pepper, nutmeg, cinnamon and chili powder
  • Roast to tender and brown at edges, 25 minutes
  • Reduce heat to 325˚F
  • In a skillet over medium-high heat, brown and crumble the chorizo in olive or vegetable oil, add onion, garlic and peppers, and cook until onions are translucent
  • Add ½ cup water and let it absorb
  • Combine squash with chorizo, and set aside
  • For the refried beans, heat olive oil, a turn of the pan, in a small saucepan over medium-high heat
  • Add onion, garlic, jalapeños, salt, pepper and cumin, and cook 5 minutes to soften
  • Add water and reduce to 2-3 tablespoons
  • Add beans and heat through
  • Transfer beans to the bowl of a food processor and add lime juice and hot sauce
  • Process until smooth, and adjust salt to taste
  • For the tomatillo salsa, in a food processor, combine tomatillos, jalapeno or serrano, red onion, garlic, agave, cilantro and lime
  • Pulse to combine
  • For the chipotle sour cream, process chipotle in adobo, sour cream, lime, and honey in food processor
  • Transfer to squeeze bottle
  • For the nachos, arrange blue corn tortilla chips on parchment-lined baking sheet or sheets
  • Toast chips at mid-level rack 2 minutes, top with even layer of half of both cheeses, toast 2 minutes, add black bean spread on melted cheese to keep chips from getting soggy
  • In an even layer, add chorizo and roasted pumpkin filling, then top with remaining cheeses and brown
  • Top with chipotle sour cream and dot with raw tomatillo salsa and pickled jalapeno rings