Step 1

For the chorizo, place the pecans and pumpkin seeds in a food processor, and pulse until the nuts and seeds become crumbly. Transfer them to a bowl and then add the chili paste, olive oil, cumin, oregano, chili powder, sea salt cloves and black pepper. Mix well until everything is well incorporated.

Step 2

For the nacho cheese, add all the ingredients to a food processor and purée until smooth, for about 4-5 minutes. When it’s totally smooth, transfer to a container and set aside.

Step 3

To build the nachos, slice your bell peppers into large segments about the same size as tortilla chips. Arrange on a plate with regular tortilla chips if desired (this is optional, as you can be completely raw with bell pepper chips, but it’s fun to serve these half raw/half cooked). Top with some of the nacho cheese, avocado, tomato, red onion, jalapeño, cilantro, chorizo, and salsa. Serve immediately.