Fall Sheet Pan Nachos
Ingredients
For the Homemade Tortilla Chips
1 bag (30 count) corn tortillas; sliced into quarters
canola oil
For the Nachos
20 ounces butternut squash; cubed
1 cup brussels sprouts; halved
4 tablespoons olive oil
salt and pepper
4 slices thick-cut bacon
4 tablespoons butter
1/3 cup chopped walnuts
20 sage leaves
8 ounces fontina cheese
8 ounces brie
4 ounces blue cheese
Directions
To make the tortilla chips, heat the canola oil. Once very hot, fry each tortilla for about 15 seconds per side or until crispy and golden.
On a baking sheet lined with parchment paper, add the butternut squash and Brussels sprouts. Drizzle with olive oil and sprinkle with salt and pepper. Lay the bacon slices over the vegetables. Transfer to the oven and cook for about 25 - 30 minutes or until vegetables are cooked through and bacon is crisp. Crumble the bacon and set aside.
In a medium skillet, melt the butter until it is browned and smells nutty. Add the walnuts and sage leaves. Cook until walnuts are toasted and sage leaves are crisp.
Assemble the nacho skillet. In a cast iron skillet, add a layer of chips, top with half the cheese and half the vegetables and bacon. Repeat with remaining chips, cheese, vegetables and bacon. Reduce the oven to 400 degrees. Transfer skillet to the oven and cook for about 8 - 10 minutes or until cheeses have melted. Serve drizzled with the brown butter, walnuts, and sage.
