FALL NACHOS

Fall Nachos image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 24

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Ingredients

1 tablespoon canola oil
3 cups shredded Brussels sprouts
Kosher salt and freshly cracked black pepper
1 tablespoon canola oil
1 pound bulk chicken sausage
1 teaspoon kosher salt
1 teaspoon ground sage
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon ground allspice
1/2 cup brine from a jar of pickled jalapenos
1 Gala apple, cut into small dice
1 Granny Smith apple, cut into small dice
1/4 cup chopped fresh cilantro
One 14-ounce bag multi-colored veggie tortilla chips
Squasho Cheese Sauce, recipe follows
One 15-ounce can black beans, drained and rinsed
One 4-ounce block pepper jack cheese, grated
One 4-ounce block sharp Cheddar, grated
1 tablespoon cornstarch
2 tablespoons butter
4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
1 teaspoon chipotle chile powder
1 teaspoon kosher salt, plus more as needed
1 cup whole milk

Steps:

For the Brussels sprouts: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering. Add the Brussels sprouts, season with salt and pepper and cook, stirring occasionally, until wilted and browned in spots, 5 to 7 minutes. Remove from the heat.
For the sausage: Add the oil to a saute pan and heat over medium-high heat until shimmering. Crumble the sausage into the pan. Add the salt, sage, chipotle chile powder and allspice and cook, breaking apart the sausage with a spatula, until browned, about 8 minutes. Remove from the heat.
For the apple pico: Combine the pickled jalapeno brine with the apples in a bowl. Stir in the cilantro.
For the nachos: Spread half of the chips in an even layer on a serving platter. Sprinkle half of the sausage over the chips. Pour half of the Squasho Cheese Sauce over the sausage and chips. Top with the remaining chips, then the remaining sausage and cheese sauce.
Top with the black beans and Brussels sprouts. Spoon the apple pico over the nachos and serve immediately.
Toss the cheeses with the cornstarch in a large mixing bowl. Place a large saucepan over medium heat. Add the butter and melt. Add the squash, chipotle chile powder and salt. Cook until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover and bring to a simmer. Simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts, 5 to 7 minutes. Season with additional salt as needed.