Winter Sage Nachos

Ingredients

• 14 oz package of Klement’s Andouille Sausage, sliced
• 8 oz of crumbled goat cheese
• 1 bag of tortilla chips
• 16 oz block of Monterey Jack cheese, shredded
• 1 cup of 1/2 inch diced butternut squash
• 1/2 cup of chopped red onions
• 1/4 cup of chopped fresh sage
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 cups of whole milk
• 1 teaspoon of smoked paprika
• 1 teaspoon of Cajun seasoning
• Salt and pepper to taste

Steps

1. Preheat oven to 375˚ F
2. In a skillet over medium heat, brown Klement’s Andouille Sausage. Strain sausage. Reserve fat in skillet. Brown butternut squash in skillet with reserved fat on medium for 10 minutes or until tender.
3. On a large baking sheet, spread out tortilla chips in an even layer. Distribute half of the cooked Klement’s Andouille Sausage rounds and butternut squash evenly over chips.
4. In a deep pan, melt butter over medium heat and combine flour and cook for 3 minutes. Stir in seasonings and whole milk.
5. Once milk is simmering and sauce has thickened and sticks to the back of a spoon, whisk in cheese one handful at a time (slowly add more milk if it’s too thick).
6. Pour cheese over chips and top with the remaining Klement’s Andouille Sausage rounds and butternut squash.
7. Bake for 5 minutes in the oven.
8. Top with goat cheese, sage, red onion and serve! Recipe created by Ryan Jasper