Creamy Jalapeño Cajun Nachos
Creamy Jalapeño Cajun Nachos
Ingredients
For the Cajun Andouille
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/2 red onion, small dice
- 2 cloves garlic, minced
- 1 tablespoon Calabrian chiles, minced, oil drained
- 1 teaspoon Cajun seasoning
For the Creamy Jalapeño Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups evaporated milk
- 1 1/2 teaspoons sodium citrate
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces Monterey Jack cheese, freshly grated
- 1 tablespoon pickled jalapeño brine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
For the Nachos Assembly
- 10 ounces tortilla chips
- 1/4 cup pickled jalapeño slices
For the Toppings
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup Mexican crema or sour cream
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 375°F. Prepare a large baking sheet by lining it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet with a slotted spoon and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the small-diced red onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and minced Calabrian chiles, cooking for another 1 minute until fragrant. Stir in the Cajun seasoning. Remove the skillet from the heat and set aside.
⏱️ 5 min
- 4
For the cheese sauce, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the evaporated milk until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, then reduce the heat to low.
⏱️ 3 min
- 6
Stir in the sodium citrate until it is completely dissolved. Begin adding the freshly grated sharp cheddar and Monterey Jack cheeses in small handfuls, stirring constantly until each addition is fully melted and incorporated before adding more. This ensures a smooth, creamy sauce.
⏱️ 5 min
- 7
Once all the cheese is melted, stir in the pickled jalapeño brine, garlic powder, onion powder, and salt. Taste and adjust seasoning as needed. Keep the cheese sauce warm over very low heat, stirring occasionally.
⏱️ 2 min
- 8
To assemble the nachos, spread half of the tortilla chips in an even layer on the prepared baking sheet. Top with half of the cooked andouille sausage mixture and half of the pickled jalapeño slices. Drizzle generously with half of the creamy jalapeño cheese sauce.
⏱️ 3 min
- 9
Repeat the layers with the remaining tortilla chips, sausage mixture, pickled jalapeño slices, and cheese sauce.
⏱️ 2 min
- 10
Bake the nachos in the preheated oven for 8-10 minutes, or until the cheese is bubbly and the chips are lightly toasted around the edges.
⏱️ 10 min•🌡️ 375
- 11
Carefully remove the nachos from the oven. Garnish immediately with fresh chopped cilantro, finely diced red onion, and dollops of Mexican crema or sour cream. Serve hot with lime wedges on the side for squeezing.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Jalapeño Cajun Nachos
Ingredients
For the Cajun Andouille
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/2 red onion, small dice
- 2 cloves garlic, minced
- 1 tablespoon Calabrian chiles, minced, oil drained
- 1 teaspoon Cajun seasoning
For the Creamy Jalapeño Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups evaporated milk
- 1 1/2 teaspoons sodium citrate
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces Monterey Jack cheese, freshly grated
- 1 tablespoon pickled jalapeño brine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
For the Nachos Assembly
- 10 ounces tortilla chips
- 1/4 cup pickled jalapeño slices
For the Toppings
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup Mexican crema or sour cream
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 375°F. Prepare a large baking sheet by lining it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet with a slotted spoon and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 3
Reduce the heat to medium. Add the small-diced red onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and minced Calabrian chiles, cooking for another 1 minute until fragrant. Stir in the Cajun seasoning. Remove the skillet from the heat and set aside.
⏱️ 5 min - 4
For the cheese sauce, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the evaporated milk until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, then reduce the heat to low.
⏱️ 3 min - 6
Stir in the sodium citrate until it is completely dissolved. Begin adding the freshly grated sharp cheddar and Monterey Jack cheeses in small handfuls, stirring constantly until each addition is fully melted and incorporated before adding more. This ensures a smooth, creamy sauce.
⏱️ 5 min - 7
Once all the cheese is melted, stir in the pickled jalapeño brine, garlic powder, onion powder, and salt. Taste and adjust seasoning as needed. Keep the cheese sauce warm over very low heat, stirring occasionally.
⏱️ 2 min - 8
To assemble the nachos, spread half of the tortilla chips in an even layer on the prepared baking sheet. Top with half of the cooked andouille sausage mixture and half of the pickled jalapeño slices. Drizzle generously with half of the creamy jalapeño cheese sauce.
⏱️ 3 min - 9
Repeat the layers with the remaining tortilla chips, sausage mixture, pickled jalapeño slices, and cheese sauce.
⏱️ 2 min - 10
Bake the nachos in the preheated oven for 8-10 minutes, or until the cheese is bubbly and the chips are lightly toasted around the edges.
⏱️ 10 min•🌡️ 375 - 11
Carefully remove the nachos from the oven. Garnish immediately with fresh chopped cilantro, finely diced red onion, and dollops of Mexican crema or sour cream. Serve hot with lime wedges on the side for squeezing.
⏱️ 3 min