Description
Loaded tortilla chips topped with roasted brussels sprouts, crispy bacon, savory sausage, and a creamy homemade cheese sauce for a bold and indulgent twist on classic nachos.
Ingredients
Units
Scale
- 300 grams tortilla chips
- 300 grams brussels sprouts, trimmed and thinly sliced
- 6 bacon strips
- 4 sausage links, about 400 grams total, sliced into rounds
- 2 cups shredded cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 200 degrees Celsius and line a sheet pan with parchment paper.
- Toss sliced brussels sprouts with olive oil, salt, and black pepper. Spread on the sheet pan along with sliced sausage.
- Roast for 20 to 25 minutes until sprouts are golden and sausage is cooked through.
- Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove, drain, and chop.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in shredded cheese until smooth and creamy.
- On a large platter, layer tortilla chips, roasted brussels sprouts, sausage, and chopped bacon evenly.
- Drizzle the warm cheese sauce generously over the top and serve immediately.
Notes
- Use sturdy tortilla chips to prevent sogginess.
- Assemble the nachos just before serving for maximum crunch.
- If the cheese sauce thickens too much, add a splash of milk to loosen it.
- Leftover toppings can be stored separately in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
