Loaded Sausage and Pepperoni Nachos

Tortilla chips with sage pork sausage, pepperoni, jalapeno, shallot, black olives, and nacho cheese sauce.

These Sausage and Pepperoni Nacho Supreme offer a hearty, savory twist on classic nachos, starring a mix of Jimmy Dean sage pork sausage and pepperoni cooked with jalapeño and shallot for a burst of flavor and heat. A rich, creamy cheese sauce made with American cheese, cream cheese, butter, heavy cream, and a dash of hot sauce smothers crunchy tortilla chips, topped with the savory meat mixture. Garnished with green onions and sliced black olives, these nachos are an indulgent, flavorful treat with a fresh finish.

Servings

2

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Tortilla chips
1/2 pound Jimmy Dean sage pork sausage
1/2 cup pepperoni, sliced in half
1 finely diced jalapeno
1 finely diced shallot
1/4 cup fresh chopped green onions
2.25 ounce can of sliced black olives

Nacho Cheese Sauce
8 slices of American cheese
2 ounces of cream cheese
2 tablespoons butter
2 tablespoons heavy cream
1/4 cup whole milk
2 teaspoons hot sauce

Preparation

  • Preheat a large skillet over medium heat.
  • Dice the jalapeño and shallot.
  • Slice the pepperoni if needed and chop the green onions.
  • Drain the olives and set aside for garnish.
  • Spread tortilla chips evenly on a large platter or oven-safe dish.

Cooking

  • Add the sausage, pepperoni, jalapeño, and shallot to the hot skillet.
  • Cook for 8–10 minutes, stirring occasionally, until the sausage is fully browned and cooked through. * Remove from heat and set aside.
  • In a saucepan over medium-low heat, combine the American cheese, cream cheese, butter, milk, cream, and hot sauce.
  • Stir frequently for 3–5 minutes until fully melted and smooth. Reduce heat to low and keep warm. Add a splash of milk or cream if the sauce thickens too much.

Serving

  • Spoon the hot meat mixture evenly over the tortilla chips.
  • Drizzle the warm cheese sauce generously across the top.
  • Garnish with green onions and black olives.
  • Serve immediately while hot and melty for best texture.