12 ounces andouille
sausage, chopped into bite sized pieces
1 1/2 cups yellow onions, chopped
1 cup green pepper, chopped
3/4 cup celery, chopped
1/4 cup chopped pepper,
1 tablespoon garlic, chopped
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1/3 cup chicken stock
1 cup yellow
grape tomatoes, quartered
1/2 cup scallions, white and green parts, chopped
6 ounces (1 cup) Wisconsin blue cheese, crumbled
2 tablespoons fresh chives,
Prepared salsa, for serving
Arrange chips on large platter. Set aside.
In sauté pan, melt butter and add andouille. Cook over medium high heat,
stirring until sausage is warmed through and beginning to form a crust. Add
onions, green pepper, celery, Cubanelles, garlic, thyme, salt and pepper. Reduce
heat to medium and cook for 5 minutes, stirring frequently.
Add chicken stock. Stir and reduce heat to medium low and simmer for 5 minutes.
Remove from heat and reserve.
To assemble nachos, spoon andouille/pepper mixture over tortilla chips.
Top with quartered yellow tomatoes. Sprinkle blue cheese crumbles over tomatoes.
Top with chives and serve with your favorite salsa.
Yield: 8 servings
Reprinted with permission from
Wisconsin Cheese Board.