Ashley Christensen Restaurants

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Posted on September 15, 2016 Category: AC

Recipe: Nacho Wreath with Chorizo Cream Cheese

When AC was asked to contribute to a cookbook dedicated to nachos, she didn't hesitate before answering: heck yes. "I'm a huge fan of nachos--they're a staple at the Superbowl party I throw, and I can't resist doctoring them up with all my favorite ingredients. Leftover Sam Jones BBQ? Sure, why not! Rabbit confit from Poole's Diner? Absolutely." When it comes to nacho toppings, everything is fair game.

The nacho book, titled ¡Buenos Nachos!, finally comes out next week, just in time for football season. In addition to AC's recipe (see below), you'll find nacho recipes from the likes of Big Freedia, Bill Hader, and Rachael Ray. Preorder your copy here.


Hot-Cold Nacho Wreath with Chorizo Cream Cheese

Serves 4 to 6

1 large tomato, diced

2 scallions, thinly sliced

Juice of half a lime


1 tablespoon vegetable oil

2 links (8 ounces) fresh chorizo sausage, casings removed

2 poblano chiles

One 8-ounce package cream cheese

8 to 10 ounces tortilla chips (1 medium bag)

2 cups mixed shredded cheese (“Mexican blend” or a mix of cheddar, Colby and Monterey Jack)

Sour cream

1 cup shredded romaine lettuce


Preheat the oven to 400° and line a large rimmed baking sheet with parchment paper.

In a small bowl, toss the tomato and scallions with the lime juice and season to taste with salt.

In a skillet, heat the oil over medium-high heat. Add the chorizo and cook, breaking it up into small pieces with a spatula, until well browned, 5 to 7 minutes. Transfer the sausage to a bowl and set aside.

Roast the poblanos directly over the flame on a gas stove, turning frequently with tongs or a long-handled fork, until blackened all over, about 5 minutes. (Alternatively, broil the peppers about 2 inches from the heat source, turning frequently, until blackened all over, about 10 minutes.) Transfer the poblanos to a bowl and cover with plastic wrap; let stand until they’re cool enough to handle. Rub the peppers with a paper towel to remove the skin. Cut off the tops of the peppers, then halve them. Discard the seeds and cut the peppers into ¼-inch dice. Add them to the bowl with the chorizo. Add the cream cheese and stir until mixed.

Arrange a layer of tortilla chips in a circular pattern on the prepared baking sheet (it should resemble a wreath). Sprinkle a third of the shredded cheese over the chips. Repeat to create two more layers of chips and cheese. Spoon the chorizo–cream cheese over the top of the chips. Bake until the cheese is melted and bubbling and the edges of the chips are starting to brown, 8 to 10 minutes.

Remove the nachos from the oven and slide them onto a serving platter, if desired. Mound the sour cream in the center of the circle and top with the tomato-scallion mixture. Sprinkle the lettuce over the nachos and serve.






Category: AC
James Beard Award 2019Outstanding Chef James Beard Award 2014Best Chef: Southeast
2019 James Beard AwardOutstanding Chef 2014 James Beard AwardBest Chef: Southeast
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