Nachos
David Burgess, national account manager of The Hockey News, thinks that these would be great right from the oven during the first intermission. They'd give everyone energy for cheering on the home team. He admits, though, that while he may not make these for himself, it sure would be nice to have them made for him. Hint, hint.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 308 |
| pro | 13 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 32 mg |
| sodium | 439 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 11% |
| vit A | 8% |
| vit C | 10% |
| folate | 4% |
-
8 oz (250 g) lean Italian sausage
8 oz (250 g) lean ground beef
2 cloves garlic, minced
2 tsp (10 mL) Cajun seasoning or chili powder
2 tbsp (25 mL) coarsely chopped pickled or fresh jalapeño peppers
1 tomato, chopped
3 green onions, chopped
2 tbsp (25 mL) chopped fresh coriander
1 tbsp (15 mL) lime juice
1 bag (345 g) tortilla chips
1 cup (250 mL) shredded old Cheddar cheese
Preparation:
Squeeze sausage from casings into large skillet; add beef and sauté over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add garlic and Cajun seasoning; sauté until softened, about 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.) Add jalapeño peppers, tomato, onions, coriander and lime juice; stir to combine.
Arrange tortilla chips in single layer on large rimmed baking sheet. Sprinkle with sausage mixture and cheese. Bake in 375°F (190°C) oven until cheese is melted, about 6 minutes.
Source
Canadian Living Magazine: April 2004
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