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

Cooking the Meat
In a skillet over medium heat, cook ½ lb Jimmy Dean sage pork sausage for about 5–7 minutes, breaking it apart as it browns, until fully cooked. Remove and set aside. In the same pan, lightly crisp ½ cup pepperoni (sliced in half) for 1–2 minutes, then set aside with the sausage.

Sautéing the Aromatics
Using the same skillet, add 1 finely diced shallot and 1 finely diced jalapeño, cooking for 2–3 minutes until softened and fragrant. Remove from heat and set aside.

Making the Nacho Cheese Sauce
In a saucepan over low to medium heat, melt 2 tablespoons butter. Add 2 oz cream cheese and stir until smooth. Pour in ¼ cup whole milk and 2 tablespoons heavy cream, stirring constantly. Add 8 slices American cheese, a few at a time, stirring until fully melted and creamy. Finish with 2 teaspoons hot sauce and stir until smooth. Keep warm on low heat.

Assembling the Nachos
Spread tortilla chips evenly on a large baking sheet or platter. Top with the cooked sausage, crisped pepperoni, and sautéed shallot and jalapeño mixture.

Finishing and Serving
Drizzle the warm nacho cheese sauce generously over the top. Garnish with ¼ cup chopped fresh green onions and 2.25 oz drained sliced black olives. Serve immediately while hot and melty.