Best Southern Nachos Recipes

Southern Nachos image

Provided by Trisha Yearwood

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 avocado
1/2 shallot, chopped
1 tomato, diced
1 lime, juiced
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
10 cups black bean tortillas chips (about 8 ounces)
1 cup chopped smoked jalapeño sausage or other spicy sausage (about 6 ounces)
2 cups shredded Cheddar
3 scallions, chopped
1 tablespoon cornstarch
About 1 1/2 cups half-and-half
One 8-ounce jar chopped pimientos, drained
1 can pinto beans, drained and rinsed
1/2 cup pickled jalapeños
1/4 cup sliced black olives
1/4 cup sour cream

Steps:

For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
For the nachos: Preheat the oven to 350 degrees F.
Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.

Southern Breakfast Nachos image

Provided by Barbara Burge @BBurge

Categories Eggs

Number Of Ingredients 9

1 cup(s) sour cream
1 medium avocado
1 can(s) (2 1/4 oz) sliced ripe olives, drained
1/2 pound(s) bulk pork sausage
1 small onion, chopped
1 can(s) (4 oz) chopped green chilies, drained
4 cup(s) small crisp corn chips
2 cup(s) (8 oz) shredded monterey jack cheese
8 large eggs

Steps:

Spoon the sour cream into a small serving dish, set aside. In a separate serving dish, place the olives set aside. Peel and chop the avocado, and put it into a third serving dish and set aside. Preheat the broiler to 425 degrees. Have 4 10-oz ramekins or oven-proof dishes ready.
Crumble sausage into a medium frying pan, add the onion. Cook over medium-high heat, stirring often, until the sausage is browned. Stir in green chilies. Remove from heat and drain, reserving 1 tablespoon drippings in the pan.
Place 1 cup corn chips in each of the ramekins and divide the sausage mixture evenly between them, spooning it over the chips. Sprinkle 1/4 cup cheese on each.
Break the eggs into the same skillet used to cook the sausage and cook, stirring constantly over low heat, until eggs are set. Divide the eggs between the ramekins and top each with 1/4 cup cheese.
Broil the ramekins 4 inches from the heat 2 to 3 minutes, until the cheese melts. Serve immediately with the garnishes in their serving bowls so that everyone can help themselves to the toppings they want.