Simple, classic, and endlessly versatile, nachos are a staple appetizer. Whether you’re hungry for an easy snack or need an appetizer to please a hungry crowd, nachos are the answer. Culineri’s recipe is loaded with Mexican nachos supreme-inspired toppings—melty cheese, sour cream, and pico de gallo, to name a few. We’ve switched up the recipe by adding our Cooked Sliced Merguez Sausage as a topping.
1 package of Cooked Sliced Merguez Sausages
1 bag of corn tortillas
Olive oil
5 medium tomatoes cubed
2 medium onions diced
Chopped fresh parsley
Chopped fresh cilantro
Olives (optional)
2 cups of shredded cheese
Fresh dill
Sour cream
Juice of 1 lemon
Zest and juice of 1 lime
1 medium jalapeno thinly sliced
1 tsp. of Paprika
Cooking Spray
Salt & pepper
To make the SOUR CREAM DRESSING: Into a mixing bowl add sour cream, a tablespoon of olive oil, paprika, lime zest and juice, dill, salt and pepper to taste.
Whisk all the ingredients together until smooth.
To make the PICO DE GALLO: In a bowl, add and mix the cubed tomatoes, a handful of chopped parsley, a handful of chopped cilantro, sliced jalapeno, diced onion, juice of one lemon, salt, and pepper to taste.
To make the NACHOS: Cut the bag of tortillas into triangle shapes.
Preheat oil in a pot to 350 °F.
Fry tortillas until they turn gold and crispy.
To ASSEMBLE: Preheat oven to 350-380°F. Lightly spray a large baking sheet with cooking spray.
Spread a layer of tortilla chips to completely cover the baking sheet.
Sprinkle chips with shredded cheese, olives, and cooked sliced merguez sausages.
Place into the oven and bake for 5-8 minutes or just until cheese has melted.
Serve immediately garnished with pico de gallo and sour cream dressing. Enjoy!
Find the perfect bite and dig in your Nachos!
