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Hot Italian Sausage NachosMay 2, 2011
4 - 6
- 1 lb500 gfresh Hot Italian Canadian Pork Sausage
- 1 lb500 gnacho chips
- 4 oz100 gmedium Cheddar cheese, shredded
- 4 oz100 gMonterey Jack cheese, shredded
- 1 cup250 mLtomato, diced
- 33green onions, chopped
- 1/4 cup50 mblack olives, pitted and sliced
- 1/4 cup50 mLpickled jalapeno or banana peppers, sliced
- 1/2 cup125 mLsour cream (optional)
Remove sausage casing and discard. Fry sausage meat in a pan over medium heat until cooked through and crumbled (approximately 10 minutes), remove meat from pan; cool. Spread half the nacho chips on a large ovenproof platter; sprinkle half the cheese evenly over the chips, followed by half the warm sausage meat. Place platter in a 400ºF/200ºC preheated oven for approximately 3-4 minutes or until cheese is melted. Add the remaining chips, cheese and warm sausage meat on top of first layer. Bake until cheese is completely melted and chips are slightly browned on the edges; remove from oven. Sprinkle tomatoes, green onions, olives and jalapeno or banana pepper slices on top of nachos. If desired, spoon sour cream on top of nachos or serve on the side.This dish may be prepared under a broiler, however, great care must be taken not to burn the nacho chips. Broiling reduces the cooking time.
Note: Fresh sausage should always be cooked to well done.