Chef Lisa Dickie's Jalapeño Poppers with Quail Eggs
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 4-6
Nachos just got a serious upgrade. Chef Lisa Dickie of @dickiescookingschool layers smoky chorizo, spiced peppers, melted cheese, and salsa into the ultimate crowd-pleaser — then tops it all off with Spring Creek pickled quail eggs for a finishing touch that's as impressive as it is delicious. These are the nachos people ask you to bring to every Super Bowl, World Cup, or social gathering!
Ingredients
- 1 bag tortilla chips
- 2-4 chorizo sausages, casings removed
- 1-2 bell peppers, diced
- 1-2 jalapeños, diced
- 1 purple onion, diced
- 1 can kidney beans, rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp chipotle peppers in adobo sauce, minced
- ½–1 lb cheese, grated
- 1-2 cups salsa
- 1 jar Spring Creek pickled quail eggs
- Cilantro
