Chorizo Nachos

• 9 ounces raw pork chorizo, removed from casing
• 1/2 cup chopped white onions
• 3/4 cup white wine
• 1 lemon, juiced
• 1 pound shredded Monterrey Jack cheese
• 1 tablespoon cornstarch
• One 11-ounce package tortilla chips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped chives

1. In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes.
2. Add the onions and cook until translucent, about 4 minutes.
3. Transfer to a paper towel to drain off excess fat.
4. In a saucepan, add the wine and lemon juice.
5. Bring slowly to a boil and reduce the heat to medium low.
6. Add the cheese and cornstarch and whisk until the cheese is fully melted.
7. Arrange the tortilla chips on a serving platter.
8. Drizzle with the melted cheese mixture.
9. Top with chorizo-onion mixture.
10. Garnish with the cilantro and chives.
11. Serve immediately.

pork chorizo, white onions, white wine, lemon, cheese, cornstarch, tortilla chips, fresh cilantro, chives

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chorizo-nachos.html (may not work)