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Ultimate Christmas Nachos with Sausages and Bacon Bliss

A festive delight bringing together crispy bacon, savory sausages, and sweet cranberry sauce in a cheesy nacho dish perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 red onion 1 red onion (finely chopped)
  • 1 lime 1 lime (freshly squeezed)
  • 1 pinch 1 pinch sugar
  • 4 sausages 4 sausages (choose your favorite type)
  • 6 rashers 6 rashers streaky bacon (crispy)
  • 200 g 200 g tortilla chips
  • 200 g 200 g cooked chicken
  • 100 g 100 g cranberry sauce
  • 150 g 150 g melty cheese
  • 1 tsp 1 tsp olive oil
  • 1 small bunch small bunch sage (fried till crispy)

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a pan, heat the olive oil over medium heat. Add the chopped red onion and sauté until it’s soft and translucent, about 5 minutes.
  3. While the onion cooks, fry the bacon in a separate pan until it’s crispy. Remove it from the pan and let it drain on paper towels.
  4. Cook the sausages in the same pan used for bacon until golden brown and fully cooked. Slice them into bite-sized pieces.
Assembly
  1. On a large baking sheet, spread a layer of tortilla chips evenly. Top with the cooked chicken, sausage pieces, and crumbled bacon.
  2. Drizzle with cranberry sauce and sprinkle the sautéed onions on top.
  3. Generously cover everything with the melty cheese.
Cooking
  1. Bake in the oven for about 10-12 minutes, or until the cheese is bubbly and golden.
  2. While baking, fry the sage leaves in a little olive oil until crispy.
Serving
  1. When ready, remove the nachos from the oven, drizzle with freshly squeezed lime juice, and garnish with crispy sage.

Notes

Serve these nachos hot out of the oven with sour cream, guacamole, or fresh salsa. They are perfect for holiday parties or a cozy family movie night. Store leftover nachos in an airtight container and refrigerate for up to 2 days. Reheat in the oven to keep them crispy.