Treat your taste buds to a flavor-packed fiesta with this mouth-watering Nachos Overload recipe! This delicious dish features chopped Greenridge Farm Jalapeno & Cheddar Sausages, juicy diced tomatoes, and zesty picante sauce, all piled high on a bed of crispy tortilla chips. With the added kick of Greenridge Farm Pepper Jack Cheese and the creamy finish of diced avocado, every bite is a burst of flavors and textures that will have you hooked. So, let's dive into this irresistible recipe and create the ultimate nacho experience!
Preheat your oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, add the chopped onions and Jalapeno & Cheddar Sausages. Cook until the sausage is heated through, and the onions are soft and translucent.
Add 2 cups of diced tomatoes and 3/4 cup of picante sauce to the skillet. Bring to a boil, then reduce heat and let it simmer for 20 minutes or until most of the liquid has evaporated. This will help to infuse the sausage mixture with flavor.
While the sausage mixture is simmering, prepare a baking sheet by lining it with parchment paper or a non-stick mat. Spread 5 cups of tortilla chips in a single layer on the baking sheet.
Once the sausage mixture is ready, spoon it over the tortilla chips, spreading it evenly. Sprinkle 2 1/2 cups of shredded Pepper Jack Cheese over the top of the sausage mixture, covering it evenly.
Bake the nachos in the preheated oven for about 8 minutes or until the cheese is melted and bubbly. Keep an eye on the nachos to make sure they don't burn.
Remove the nachos from the oven and sprinkle 1 diced ripe avocado and 1 cup of diced tomatoes over the top.
Serve the nachos immediately, while they are still hot and crispy. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.