Smoked Sausage Nachos

by Rachel Schaffer

Nothing says weekend like nachos. The addition of hot sausage makes this a go to for lazy Sundays. Forget ordering in nachos from your favorite restaurant, we have a recipe that will give any chef a run for their money. You can customize the spice in this dish by using more or less jalapenos. Also, you can experiment with how much chili powder you use. If you are feeling adventurous, you can add hot sauce into the mix. Our recommendation is always Krystal brand. It has a sweetness that adds extra flavor every time.

Ingredients:

  • 1 pound Bean Brother’s Hot Country Smoked Sausage (casings removed)
  • ¼ cup finely chopped green onions (use only the green bottoms, set the tops aside)
  • 1 tablespoon finely chopped garlic
  • Two 15 ounce cans of black or pinto beans, drained (we prefer the pinto beans, the flavor pairs well with the sausage)
  • ¾ cup chicken stock or canned, low sodium chicken broth
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 12 ounces large round tortilla chips and nachos (they are yellow in color)
  • ¼ teaspoon salt
  • 12 ounces large round tortilla chips and nachos (they are yellow in color)
  • 3 cups shredded pepper jack or sharp cheddar cheese (you can also mix a combination of these two)
  • ¼ cup pickled jalapeno slices (or less, depending on your preference)
  • 1 jar mild, chunky salsa, for serving
  • 1 small container of sour cream, for serving

Directions:

  1. You will need to remove the Smoked sausage from its casing. Start by splitting the sausage all the way down the middle. Remove the outer casing from the meat and discard. Take the sausage from inside the casing and crumble it into small pieces.
  2. Preheat the over the 450 degrees. Place a large skillet over medium high heat and add the sausage. Cook until it is nicely browned and the fat is rendered. This should be about 5 minutes. Transfer the sausage using a slotted spoon to a paper towel lined plate to drain.
  3. Add the green onion bottoms and chopped garlic to the remaining fat in the skillet. Cook for about 20 seconds until soft. Next, add the beans and mix well. Cook until the beans are heated through, which should be about 1 minute. Slowly add the chicken stock, chili powder, cumin and salt. Mash the beans in the skillet with the back of a wooden spoon until they are chunky smooth. Reduce the heat to medium and cook until all the ingredients are completely warmed though. After about 2 minutes, remove from heat.
  4. On a large baking sheet, spread half of the nacho chips in one even layer. Top with half of the beans, half of the sausage, half of the cheese and half of the jalapenos. Repeat this same step with another layer of nacho chips, beans, sausage, cheese and jalapenos. Bake at 450 degrees until the cheese is melted and all of the nachos are hot. This should be about 2 or 3 minutes. You also want the nacho chips to get a little crispy. If they start to turn too dark brown, remove from oven. Once done, remove nachos from oven and serve with green onion tops, salsa and sour cream as a garnish.

Leave a Reply

Your email address will not be published. Required fields are marked *