Loaded Sausage and Pepperoni Nachos

Cook the Sausage and Toppings

• Heat a large skillet over medium heat and add ½ pound Jimmy Dean sage pork sausage.
• Cook for 5–7 minutes, breaking it apart with a spoon, until browned and fully cooked.
• Add ½ cup pepperoni (sliced in half), 1 finely diced jalapeño, and 1 finely diced shallot to the skillet.
• Cook for another 2–3 minutes, stirring occasionally, until the pepperoni begins to crisp and the shallot softens. Remove from heat and set aside.

Make the Nacho Cheese Sauce

• In a medium saucepan over low heat, add 8 slices American cheese, 2 ounces cream cheese, 2 tablespoons butter, ¼ cup whole milk, 2 tablespoons heavy cream, and 2 teaspoons hot sauce.
• Stir constantly as everything melts together, about 3–5 minutes, until the sauce is smooth, creamy, and pourable. If the sauce feels too thick, add an extra splash of milk, 1 tablespoon at a time, until it reaches your desired consistency.

Build the Nachos

• Spread a generous layer of tortilla chips on a large serving platter, baking sheet, or oven-safe skillet.
• Spoon the cooked sausage, pepperoni, jalapeño, and shallot mixture evenly over the chips.
• Pour the warm nacho cheese sauce over the top, making sure to coat as many chips as possible.

Garnish and Serve

• Finish the nachos with 2.25 ounces drained sliced black olives and ¼ cup chopped fresh green onions for freshness and color. Serve immediately while the cheese is hot and melty. For extra heat, add more hot sauce or sliced fresh jalapeños on top.