Cheesy Sausage Nachos Recipes

Steps:

• For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm.
• For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm.
• Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.

Steps:

• Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
• Add scallion whites and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
• Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Steps:

• Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well.
• Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until most of the liquid has evaporated.
• Sprinkle tortilla chips over a 12-inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350°F for 8-10 minutes or until cheese is melted.
• Sprinkle with avocado and remaining tomatoes.

Steps:

• Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well.
• Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer, uncoverd, for 20 minutes or until most of the liquid has evaporated.
• Sprinkle tortilla chips over a 12 inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese.
• Bake at 350 for 8-10 minutes or until cheese is melted. Sprinkle with remaining tomatoes.

Steps:

• In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.