Emeril's Spicy Sausage, Bean, and Cheese Nachos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 can(s) (15 ounces each) pinto or black beans, rinsed and drained |
1/2 teaspoon(s) chili powder |
1 tablespoon(s) chopped garlic |
1/4 teaspoon(s) coarse salt |
1 pound(s) fresh hot pork sausage (casings removed), crumbled |
3 cup(s) grated pepper jack, sharp cheddar, or a combination |
1/4 teaspoon(s) ground cumin |
12 ounce(s) large tortilla chips (restaurant style) |
3/4 cup(s) low sodium chicken broth or water |
1/4 cup(s) pickled jalapeno slices (optional) |
salsa and sour cream, for serving |
4 scallions, white and green parts separated and chopped |
Directions:
1. Preheat oven to 450 degrees. Heat a large skillet over medium high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
2. Add scallion whites and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
3. Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.
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