Southern Nachos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 36
- Saturated Fat
- 15
- Carbohydrates
- 49
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 66
- Sodium
- 727
- Total: 35 min
- Active: 35 min
Ingredients
Guacamole:
1 avocado
1/2 shallot, chopped
1 tomato, diced
1 lime, juiced
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
Nachos:
10 cups black bean tortillas chips (about 8 ounces)
1 cup chopped smoked jalapeño sausage or other spicy sausage (about 6 ounces)
2 cups shredded Cheddar
3 scallions, chopped
1 tablespoon cornstarch
About 1 1/2 cups half-and-half
One 8-ounce jar chopped pimientos, drained
1 can pinto beans, drained and rinsed
1/2 cup pickled jalapeños
1/4 cup sliced black olives
1/4 cup sour cream
Directions
- For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
- For the nachos: Preheat the oven to 350 degrees F.
- Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
- Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
- Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
- Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.