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.
The 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
- 3 tablespoons olive oil divided
- 1 sweet onion sliced
- 1 red bell pepper sliced
- kosher salt
- ground black pepper
- 1 pound Andouille sausage cooked, sliced
- 1 4-ounce fire-roasted green chiles chopped
- 3 cups sharp cheddar cheese shredded
- 2 teaspoons cornstarch
- 1 tablespoon Cajun seasoning
- 1 clove garlic minced
- 3/4 cup beer or beef broth. I used beef broth
- Tortilla chips warmed
- Cherry tomatoes halved
- Green onions chopped
- Sour cream
- Heat 2 tablespoons of the oil in a large saute pan over medium heat.
- Add onion and pepper, season with salt and pepper, and cook 10 minutes.
- Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
- Add the chiles, stir, and reduce heat to low to keep warm.
- Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
- Heat the remaining 1 tablespoon of oil in a pot over medium heat.
- Add the garlic and cook for 1 minute.
- Add the beer (or broth) and bring to a simmer.
- Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
- Spread chips out onto a large platter.
- Top with the cheese sauce, then the sausage mixture.
- Garnish with tomatoes, green onions, and sour cream.
Nutritional values are approximate.