Nachos on a light blue serving tray

Fall Nachos

Food Network


Brussel Sprouts

  • 1 Tbsp Vegetable Oil
  • 3 cups Brussel Sprouts
  • Kosher Salt
  • Ground Black Pepper


  • 1 Tbsp Vegetable Oil
  • 1 lb Chicken Sausage
  • 1 tsp Kosher Salt
  • 1 tsp Ground Sage
  • ½ tsp Chipotle Chile Powder
  • ¼ tsp Ground Allspice

Apple Pico

  • ½ cup Brine From a jar of pickled jalapenos
  • 1 Apple Gala, cut into pieces
  • 1 Apple Granny smith, cut into pieces
  • ¼ cup Cilantro Chopped


  • 1 bag Tortilla Chips
  • 1 can Black Beans 15-ounces, drained and rinsed

Squasho Cheese Sauce

  • 4 lb Pepper Jack Cheese Block, grated
  • 1 Tbsp Cornstarch
  • 2 Tbsp Butter
  • 4 cups Butternut Squash Diced
  • 1 tsp Chipotle Chile Powder
  • Kosher Salt
  • 1 cup Milk Whole


  • Stovetop
  • Large Sauté Pan
  • Mixing Bowl Large
  • Saucepan Large


  • For the Brussels sprouts: Place a large sauté pan over medium-high heat. Add the oil and heat until shimmering. Add the Brussels sprouts, season with salt and pepper and cook, stirring occasionally, until wilted and browned in spots, 5 to 7 minutes. Remove from the heat.
  • For the sausage: Add the oil to a saute pan and heat over medium-high heat until shimmering. Crumble the sausage into the pan. Add the salt, sage, chipotle chile powder and allspice and cook, breaking apart the sausage with a spatula, until browned, about 8 minutes. Remove from the heat.
  • For the apple pico: Combine the pickled jalapeno brine with the apples in a bowl. Stir in the cilantro.
  • For the nachos: Spread half of the chips in an even layer on a serving platter. Sprinkle half of the sausage over the chips. Pour half of the Squasho Cheese Sauce over the sausage and chips. Top with the remaining chips, then the remaining sausage and cheese sauce.
  • Top with the black beans and Brussels sprouts. Spoon the apple pico over the nachos and serve immediately.
  • Toss the cheeses with the cornstarch in a large mixing bowl. Place a large saucepan over medium heat. Add the butter and melt. Add the squash, chipotle chile powder and salt. Cook until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover and bring to a simmer. Simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts, 5 to 7 minutes. Season with additional salt as needed.


Nutrition Facts
Fall Nachos
Amount per Serving
Calories from Fat 135
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple, Black Beans, Brine, Brussels Sprouts, Butternut Squash, Cheddar Cheese, Chicken Sausage, Chipotle Cile Powder, Cilantro, Cornstarch, Ground Sage, Milk, Pepper Jack Cheese, Tortilla Chips, Vegetable Oil