Ingredients
Scale
- 3 Tbsp extra virgin olive oil
- 2–3 chicken sausage links, casings removed and diced (I used Trader Joe’s)
- 3 bell peppers (red, yellow, orange), chopped
- 1/2 large onion, chopped
- 3 garlic cloves, minced
- Handful of asparagus spears
- 1 tsp crushed oregano
- Sea salt + pepper to taste
- 1 bag Garden of Eatin Blue Corn Sea Salt Tortilla Chips
- 8 oz. Fresh Mozzarella, shredded*
- Handful of sliced cherry tomatoes
- Fresh basil to garnish
Instructions
- Heat olive oil in a skillet over medium high heat. Add diced chicken sausage, peppers, onions and garlic. Sauté the chicken sausage and veggies for a few minutes (about 5 minutes) until they are almost cooked through. Add in the asparagus spears, oregano and sea salt. Continue to saute for a few more minutes then turn off heat.
- Set your oven to broil and prepare nacho layers. Add a handful of chips to the bottom of a cast iron skillet or baking sheet. Add a little of the chicken sausage veggie mixture, then a handful of mozzarella balls. Top that with another layer of chips. Top the chips with some cheese, then the rest of your chicken sausage mixture. For the final layer add the rest of your cheese and bake on broil for 8 minutes or until cheese is fully melted.
- Top with sliced cherry tomatoes and fresh basil and eat immediately.
Notes
I used sliced mozzarella balls one time and shredded mozzarella a different time. I preferred using the shredded but either way will work.