Appetizers & Side Dishes
Sauerkraut and Kielbasa Nachos
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Ingredients
- CRACKED PEPPER-DIJON CREAM
- 1 cup mayonnaise
- 3 Tbsp. Dijon mustard
- 24 oz. jar sauerkraut
- 2 tsp. sauerkraut juice (reserve from jar)
- 3/4 tsp. coarsely ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- NACHOS
- 2 Tbsp. butter
- 1 medium yellow onion, chopped
- 1 link (14 oz) Kielbasa, cubed into 1/2" pieces
- 2 cups sauerkraut, drained and squeezed
- 4 cups (16 oz.) Sargento® Shredded Mozzarella - Traditional Cut
- 1 bag (13 oz) tortilla strips
Directions
- To make the Cracked Pepper-Dijon Cream, combine first 6 ingredients in a medium sized bowl and mix well. Keep in the refrigerator until ready to use.
- In a large frying pan, melt butter over medium-high heat. Add onions and soften for about 5 minutes. Add kielbasa and brown, stirring often, about 3 minutes more. Add sauerkraut and continue to stir, about 3 more minutes. Remove from heat.
- Cover a large rimmed baking tray with aluminum foil and mist with cooking spray. Spread chips on baking tray and cover chips evenly with cheese. Sprinkle kielbasa-sauerkraut mixture on top of cheese. Place in a 350° F oven and bake for 15-20 minutes.
- Place nachos on a serving tray and drizzle with Cracked Pepper-Dijon Cream.
