Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.

Crazy Cajun NachosThe cheese sauce on these nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.

Crazy Cajun Nachos
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 tablespoons olive oil, divided
  • 1 sweet yellow onion, sliced
  • 1 red bell pepper, sliced
  • Salt and freshly ground black pepper
  • 1 pound cooked Andouille sausage, sliced
  • 1 (4-ounce) can La Victoria Fire-Roasted Diced Green Chiles
  • 3 cups shredded sharp cheddar cheese
  • 2 teaspoons cornstarch
  • 1 tablespoon Cajun seasoning
  • 1 garlic clove, minced
  • 3/4 cup beer (or beef broth. I used beef broth)
  • Tortilla chips, warmed
  • Cherry tomatoes, halved
  • Green onions, chopped
  • Sour cream
  1. Heat 2 tablespoons of the oil in a large saute pan over medium heat.
  2. Add onion and pepper, season with salt and pepper, and cook 10 minutes.
  3. Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
  4. Add the chiles, stir, and reduce heat to low to keep warm.
  5. Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
  6. Heat the remaining 1 tablespoon of oil in a pot over medium heat.
  7. Add the garlic and cook for 1 minute.
  8. Add the beer (or broth) and bring to a simmer.
  9. Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
  10. Spread chips out onto a large platter.
  11. Top with the cheese sauce, then the sausage mixture.
  12. Garnish with tomatoes, green onions, and sour cream.

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