pineapple & spicy chicken sausage nachos

Pineapple Pico de Gallo:

  • 1/2 pineapple, cut into 1/2 inch chunks
  • 3 tomatoes, diced
  • 1/2 red onion, diced
  • 3 garlic cloves, minced
  • 1 jalepeno pepper, seeds removed, diced
  • 1 cup cilantro, roughly chopped
  • Juice of 1 lime

In a small bowl, combine all of the ingredients and allow to marinate while you prepare the chicken sausage topping.

Spicy Chicken SausageĀ Nachos:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 onion, minced
  • sea salt
  • 1 red bell pepper, minced
  • 2 jalapeno peppers, seeds removed, minced
  • 1 lb spicky Chicken Sausage
  • 1 bag tortilla chips (14oz)
  • 3/4 cup Monterey Jack cheese, grated
  • 3/4 cup cheddar cheese, grated

Preheat the broiler on high.

Set a large saute pan over medium-high heat. Add the olive oil and bring to temperature. Add the minced onion with a pinch of sea salt and saute for 3-5 minutes. Add the minced bell pepper and jalapeno peppers and saute for 3 minutes. Add the chicken sausage and saute until cooked through, about 8-10 minutes.

Arrange the tortillas in a large baking dish. Evenly top with the chicken sausage mixture and then the cheese. Place about 6 inches below the broiler and broil until the cheese has melted and begins to brown.

Remove the nachos from the baking dish and transfer to a platter. Top with the pineapple pico de gallo and serve. Serves 6-8.

Source: Feel Good Eats

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