Italian-Style Nachos with Provolone Cheese Sauce, Turkey Sausage and Roasted Red Peppers
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Serves: 4-6
 
Ingredients
  • 2 links turkey italian sausage (with fennel if possible), crumbled and cooked
  • 2 tablespoons butter, divided
  • 1 tablespoon flour
  • 1½ cups warm half and half
  • 2 cups shredded provolone cheese, divided (1¼ in sauce ¾ cup on nachos)
  • 1 tablespoon pecorino romano cheese
  • ¾ teaspoon salt, divided
  • ¾ cup sliced roasted red peppers
  • 1 medium onion
  • 4 peppadew peppers, sliced
  • 6 ounces tortillas chips
  • parsley
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium sauce pan, melt butter over a medium heat. Whisk in flour. Cook for one minute. Turn heat off and slowly add in warm half and half. Whisk until smooth.
  3. Simmer for a minute or two until slightly thickened. Turn the heat off and slowly whisk in 1¼ cups shredded provolone cheese, pecorino romano and ½ teaspoons salt until smooth. Season with salt and pepper. Set aside.
  4. In a small non-stick sauté pan, add remaining butter. Melt over a medium heat. Add sliced onions, cook stirring frequently until onions are caramelized, soft and sweet, it should take about 10-15 minutes.
  5. Place one layer of chips on a piece of parchment paper set on a baking sheet. Sprinkle with ¼ of the shredded cheese. Sprinkle with sausage, peppers and onions. Drizzle cheese sauce over. Repeat with three more layers of chips, making the each layer a little bit smaller than the last so they are piled high.
  6. Place in the oven until the cheese is melted and everything is pipping hot, about 10 minutes.
  7. Sprinkle with flat-leaf parsley.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/italian-style-nachos-with-provolone-cheese-sauce-turkey-italian-sausage-and-roasted-red-peppers/