Cajun Nachos with Andouille Sausage
Cajun Nachos with Andouille Sausage
Ingredients
For the Nacho Base
- 10 ounces tortilla chips
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
For the Cajun Cheese Sauce
- 1 cup evaporated milk
- 1 teaspoon sodium citrate
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional, for extra heat
For the Toppings
- 1/4 cup pickled jalapeños, sliced
- 1 tablespoon Calabrian chiles, finely chopped, or 1 teaspoon Calabrian chile paste
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 3
Reduce the heat to medium-low. Add the evaporated milk and sodium citrate to the skillet. Whisk constantly until the sodium citrate is fully dissolved and the milk is slightly steaming, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually add the shredded Monterey Jack and sharp cheddar cheeses to the skillet, a handful at a time, whisking continuously until each addition is fully melted and incorporated before adding more. Continue until all the cheese is melted and you have a smooth, creamy sauce. Stir in the garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Keep warm over very low heat, stirring occasionally.
⏱️ 5 min - 5
Arrange about half of the tortilla chips in a single layer on the prepared baking sheet. Spoon about half of the cheese sauce evenly over the chips, then scatter half of the cooked andouille sausage over the cheese. Repeat with the remaining chips, cheese sauce, and sausage.
⏱️ 3 min
- 6
Bake the nachos in the preheated oven for 5-8 minutes, or until the cheese is bubbly and the chips are slightly toasted. Watch carefully to prevent burning.
⏱️ 8 min•🌡️ 375 - 7
Carefully remove the baking sheet from the oven. Top the nachos with pickled jalapeños, chopped Calabrian chiles, sliced green onions, and fresh cilantro. Serve immediately with a dollop of sour cream on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Nachos with Andouille Sausage
Ingredients
For the Nacho Base
- 10 ounces tortilla chips
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
For the Cajun Cheese Sauce
- 1 cup evaporated milk
- 1 teaspoon sodium citrate
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional, for extra heat
For the Toppings
- 1/4 cup pickled jalapeños, sliced
- 1 tablespoon Calabrian chiles, finely chopped, or 1 teaspoon Calabrian chile paste
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 3
Reduce the heat to medium-low. Add the evaporated milk and sodium citrate to the skillet. Whisk constantly until the sodium citrate is fully dissolved and the milk is slightly steaming, about 2-3 minutes.
⏱️ 3 min - 4
Gradually add the shredded Monterey Jack and sharp cheddar cheeses to the skillet, a handful at a time, whisking continuously until each addition is fully melted and incorporated before adding more. Continue until all the cheese is melted and you have a smooth, creamy sauce. Stir in the garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Keep warm over very low heat, stirring occasionally.
⏱️ 5 min - 5
Arrange about half of the tortilla chips in a single layer on the prepared baking sheet. Spoon about half of the cheese sauce evenly over the chips, then scatter half of the cooked andouille sausage over the cheese. Repeat with the remaining chips, cheese sauce, and sausage.
⏱️ 3 min - 6
Bake the nachos in the preheated oven for 5-8 minutes, or until the cheese is bubbly and the chips are slightly toasted. Watch carefully to prevent burning.
⏱️ 8 min•🌡️ 375 - 7
Carefully remove the baking sheet from the oven. Top the nachos with pickled jalapeños, chopped Calabrian chiles, sliced green onions, and fresh cilantro. Serve immediately with a dollop of sour cream on the side.
⏱️ 2 min