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Nachos on a light blue serving tray
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Fall Nachos

Course Main Course
Keyword Cornstarch, Tortilla Chips, Chicken Sausage, Ground Sage, Chipotle Cile Powder, Brine, Pepper Jack Cheese, Milk, Black Beans, Apple, Cilantro, Cheddar Cheese, Butternut Squash, Vegetable Oil, Brussels Sprouts
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7
Calories 542kcal
Author Food Network

Equipment

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

Ingredients

Brussel Sprouts

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

Sausage

  • 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

Nachos

  • 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

Instructions

  • 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

Calories: 542kcal | Carbohydrates: 66g | Protein: 32g | Fat: 15g