Autumn Nachos

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 689, total fat 37 G., saturated fats 12 G., proteins 25 G., carbohydrates 65 G., fiber 11 G., cholesterol 92 mg, sodium 888 mg, sugar 10 G.

These nachos will be not only a delicious treat but also the highlight of your fall party. The appetizer is made with colorful corn chips that are reminiscent of fallen autumn leaves. And the topping is filled with all the flavors of the fall harvest. Pumpkin cheese sauce, sage-infused sausage, Brussels sprouts, beans, and refreshing apple salsa complement each other beautifully in every bite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brussels sprouts

1 tbsp. l. rapeseed oil (canola)
3 cups shredded Brussels sprouts

Sausage

1 tbsp. l. rapeseed oil
450 g raw chicken sausage without casings
1 teaspoon coarse salt
1 teaspoon ground sage
0.5 tsp ground chipotle pepper
1/4 tsp ground allspice

Apple pico

0.5 cup brine from a jar of pickled jalapenos
1 large apple, finely diced
1 Granny Smith apple, finely diced
1/4 cup chopped fresh cilantro

Nachos

1 bag (400g) tri-color vegetable tortilla chips
Pumpkin cheese sauce
1 can (425 g) canned black beans, rinsed

Pumpkin cheese sauce

100 g grated Pepper Jack cheese
100 g of grated sharp cheddar
1 tbsp cornstarch
2 tablespoons butter
4 cups butternut squash, diced into 2-cm cubes (about 1 medium squash)
1 teaspoon chipotle chili powder
1 tsp coarse salt + more as needed
1 cup whole milk

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), Brussels sprouts, sage, allspice, pumpkin, apples, tortilla chips, cheese sauce, black beans

Cooking the dish according to the recipe:

Brussels sprouts:

Place a large skillet over medium-high heat. Add oil and heat. Add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until wilted and browned, 5–7 minutes. Remove from heat.
Sausage:

Heat oil in a skillet over medium-high heat. Crumble the sausage in the skillet. Add salt, sage, chipotle pepper, and allspice and cook, breaking up the sausage with a spatula, until golden brown, about 8 minutes. Remove from heat.

Apple pico:

Combine the brine and apples in a bowl. Add the cilantro.
Nachos:

Arrange half the chips in an even layer on a serving platter. Sprinkle the chips with half the crumbled sausage. Drizzle half the cheese sauce over the sausage and chips. Top with the remaining chips, then the remaining sausage and cheese sauce.
Top with black beans and Brussels sprouts. Spoon apple pico over the nachos and serve immediately.
Pumpkin cheese sauce:

Combine the cheeses and cornstarch in a large bowl. Place the saucepan over medium heat. Add the butter and melt.
Add the pumpkin, chipotle powder, and salt. Cook until the pumpkin is lightly caramelized, about 5 minutes. Add 1 cup water, cover, and bring to a simmer. Simmer until tender, about 10 minutes more. Remove from heat, add the milk, and blend with an immersion blender until smooth and silky. Add the cheese, return to the heat, and cook, stirring, until the cheese melts, 5–7 minutes. Season with salt, if needed.