Thursday, May 19, 2005

Spicy Sausage, Bean and Cheese Nachos

Spicy Sausage, Bean and Cheese Nachos (Adapted from Everyday Food)

16 ounces (1 pound) hot Italian turkey sausage, casings removed
4 green onions, thinly sliced with white and green parts separated
3 garlic cloves, minced
2 15 ounces cans black beans, rinsed and drained
3/4 cup chicken broth
1/2 teaspoon chili powder
1/4 teaspoon cumin
12 ounces tortilla chips
6 ounces (about 1 1/2 cups) shredded pepper Jack cheese
6 ounces (about 1 1/2 cups) shredded sharp cheddar cheese

Preheat oven to 450 degrees.

In a large skillet, add sausage and heat over medium-high. Cook, stirring sausage to crumble, until the sausage has browned and cooked through, about 5 to 7 minutes. Scoop sausage out onto a paper towel-lined plate. Add scallion whites and garlic into the skillet - cook until softened and fragrant, about 30 seconds. Add beans, chili powder and cumin - season with salt and cook, stirring for 1 minute.

Stir in broth. Using a potato masher, mash beans until chunky smooth. Reduce heat to medium and cook just until mixture has warmed through, about 1 to 2 minutes.

Between 6 individual baking dishes lightly coated with cooking spray, divide half of the tortilla between the dishes. Using half the beans, sausage and cheese, divide toppings over the tortilla chips in the dishes. Repeat process with remaining chips, beans, sausage and cheese. Alternately, use one large oven-safe platter. Place into the oven and bake until cheese melts and nachos are hot, about 5 minutes.

Makes about 6 servings.

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