Loaded Nachos with Induveca con Jalapeño Salami

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A bold, fiesta-inspired mountain of crispy tortilla chips piled high with sizzling Induveca  con Jalapeño Salami and melted cheddar cheese, finished with zesty pico de gallo and drizzled with cool sour cream. Every bite delivers a vibrant mix of smoky, spicy, creamy, and savory flavors—rich, satisfying, and full of Latin flair.

Ingredients

  • 14 oz. Induveca con Jalapeño Salamisalami
  • 4 oz. Heavy cream 
  • 4 oz. Cheddar cheese  
  • 4 oz. Mozzarella cheese 
  • 4 oz. Pico de gallo 
  • 2 oz. Sour cream 
  • Fresh cilantro, chopped 
  • 12 oz. Corn tortillas

Instructions

  1. Cut the tortillas into triangles and fry until crispy. Drain and set aside. 
  2. Dice the Induveca con Jalapeño Salami and sauté until golden and slightly crispy. Remove and reserve. 
  3. In the same pan, add heavy cream and bring to a gentle heat. 
  4. Add cheddar and mozzarella gradually, stirring until smooth and melted. 
  5. Plate tortilla chips and pour cheese sauce over them. 
  6. Add cooked salami on top.

Finish with sour cream, pico de gallo, and cilantro. Serve immediately. 

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