"These Sausage and Pepper Nachos are a spin-off of the Italian American classic: Sausage and Peppers, bringing all that delicious flavor to you in nacho form! The nachos get a burst of flavor and kick from Red Gold tomato paste and Tomato Love 2X More Chilies. They’re packed with flavor, easy to make, and perfect for game day!"
Sausage and Pepper Nachos
5
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Prep time: 20mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 tablespoons olive oil
- 1 pound (113 grams) ground Italian sausage
- 2 red bell peppers, seeded and diced
- 2 green bell peppers, seeded and diced
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons Red Gold tomato paste
- 1 (14.5 ounce) can Tomato Love 2x more Chilies, drained
- 1 (12 ounce) bag tortilla chips
- 4 cups shredded Italian cheese (such as mozzarella and fontina)
- Giardiniera, for topping
- Pepperoncini, for topping
- Parmigiano reggiano, for topping
- Fresh basil, for topping
Method
Step 1
Preheat oven to 400°F.
Step 2
Add olive oil to a large pot over medium high heat. Add the sausage to the pot and cook until browned and cooked through; about 8 minutes. Remove the sausage with a slotted spoon and set aside.
Step 3
Add the peppers and onion to the pot and cook, stirring occasionally until slightly softened; 5 minutes. Stir in the garlic and cook for 1 more minute.
Step 4
Stir in tomato paste and Tomato Love 2x more chilies. Add sausage back to the pot, stir and cook for an additional 5 minutes until well combined.
Step 5
Line a large baking sheet with parchment paper and spread the tortilla chips out in an even layer. Layer the sausage and peppers mixture and the cheese over the chips.
Step 6
Bake for 5 minutes and then broil for an additional 1 minute until the cheese is melted, bubbly, and browned.
Step 7
Top the nachos with giardiniera, pepperoncini, parmigiana, and fresh basil.
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