Patter Fam Sauces and Pastor's Pantry Cooking School

2 large bags of corn tortilla chips (1 blue, 1 regular)
1 lb. ground chorizo, browned
1 lb. beef, diced and browned (any inexpensive cut will do)
1 lb. boneless skinless chicken breast, diced and cooked
2 cans black beans, rinsed and drained
½ sweet onion thinly sliced
1 T dried cilantro
1 tsp. cumin
1 tsp. salt
1 tsp. ancho chili powder
½ cup heavy cream w/ 1 T sour cream
4 jalapeno, sliced thin
4 Roma tomatoes, seeded and juiced, then diced
2 cans queso blanco cheese
3 cups shredded cheddar cheese
16 oz. natural sour cream
1 jar Patter Fam Traditional Salsa
Cilantro for garnish


Cook chorizo in a large skillet until brown, breaking up into small chunks ¼” in size.  Remove from skillet to a paper towel to drain.

Dice a cut of beef into ¼” pieces and brown in the same skillet with the chorizo grease.  Remove to a paper towel to drain.

Dice chicken breast meat into ¼” pieces.  Cook in the remaining chorizo grease until done.  Remove to a paper towel to drain.

In the same skillet, saute onion until caramelized (add a little olive oil if needed).  Add the drained black beans, season with cilantro, cumin, ancho chili powder and salt. Saute for a minute.  Add the heavy cream and sour cream and stir to combine making it a thickened mixture. (this can be rewarmed just before plating).

Preheat oven to 350 degrees.

Arrange saucers on a cookie sheet.  Mix the blue and traditional tortilla chips together and place a large handful on each saucer.  Top with a large spoonful of each of the three meats. Top with a little cheddar cheese. Place nachos in the oven for about 5 minutes to melt the cheese.  Meanwhile, warm the queso blanco in a small sauce pan.

To plate, spoon the black bean and onion mixture over the meat and cheese.  Then top each serving with some Patter Fam Traditional Salsa. Drizzle a tablespoon of queso blanco cheese over the nachos.  Top with 4 slices of jalapeno, a few dices of Roma tomato, and a dollop of sour cream. Garnish with a leaf of cilantro.

Written by Joyce Peters — April 05, 2019


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