Description

Christmas nachos featuring layers of tortilla chips topped with grilled sausage meatballs, crispy bacon, cooked turkey or chicken, cranberry sauce, and melty cheese. Finished with tangy pickled red onions and crispy fried sage leaves, this festive dish is perfect for holiday parties and gatherings.

Ingredients

Scale

Pickled Red Onions

1 red onion, halved and thinly sliced
1 lime, juiced
Pinch of sugar
Pinch of salt

Meat and Toppings

4 sausages
6 rashers streaky bacon
200g tortilla chips
200g cooked chicken or turkey, chopped
100g cranberry sauce
150g melty cheese (cheddar, brie, red leicester, or stilton)
1 tsp olive oil
Small bunch of sage, leaves picked

Instructions

Pickle the onions: In a small bowl, combine the thinly sliced red onions with lime juice, sugar, and a generous pinch of salt. Mix well and set aside to allow the flavors to meld.
Prepare the sausage meatballs: Heat the grill to medium-high and line a large baking tray with foil. Remove the sausage meat from the skins and roll into small meatballs, about 5-6 per sausage. Arrange the meatballs on the tray and grill for 8-10 minutes, turning halfway through, until they are browned and fully cooked. Transfer to a dish and set aside.
Grill the bacon: Using the same baking tray, arrange the bacon rashers and grill them for about 5 minutes on each side until crisp. Remove from the tray to a plate and leave to cool. Turn off the grill and preheat the oven to 200°C (180°C fan)/gas mark 6.
Assemble the nachos on the baking tray: Pour away any excess fat or juices from the tray but do not wash it. Spread half of the tortilla chips evenly over the tray. Layer half of the sausage meatballs, chopped turkey or chicken, dollops of cranberry sauce, and half of the cheese over the chips. Repeat the layering with the remaining tortilla chips, sausage, turkey, cranberry sauce, and cheese.
Bake the nachos: Place the baking tray into the preheated oven and bake for 15 minutes, or until the cheese has fully melted and the dish is heated through.
Fry the sage leaves: While the nachos bake, heat the olive oil in a pan over medium-high heat. Fry the sage leaves until crispy, then remove and drain on paper towels.
Serve and garnish: Remove the nachos from the oven and scatter with the pickled red onions, crispy fried sage leaves, and crumbled crispy bacon. Serve immediately while warm and cheesy.

Notes

You can use any melty cheese or a combination from your cheeseboard such as cheddar, brie, red Leicester, or stilton for varied flavor.
Make sure the sausage meatballs are cooked through before layering on the nachos.
If turkey or chicken is not available, leftover cooked poultry or even vegetarian alternatives can be substituted.
Frying sage leaves is optional but adds a wonderful aromatic and crispy texture.
For a spicier twist, add jalapeños or chili flakes to the layers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Grilling and Baking
Cuisine: British

Keywords: Christmas nachos, festive nachos, sausage meatballs, cranberry sauce, pickled onions, holiday appetizer, baked nachos, crispy bacon, sage leaves