We call this breakfast sausage but it works beautifully with these Mexican flavors too. The salsa can be made and refrigerated up to 1 day ahead.
Serves 4 to 6 / Takes less than 30 minutes
For the jicama salsa:
½ small jicama, peeled and diced
4 scallions, chopped
Juice of 1 lime
½ teaspoon kosher salt
For the nachos:
8 ounces tortilla chips
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
1 (12-ounce) package The New Food Collective™ Breakfast Sausages, cooked and sliced
2 to 3 jalapeños, sliced
1 ripe avocado, pitted, peeled and diced
Hot sauce, for serving
To make the salsa, stir together the diced jicama, scallions, lime juice and salt in a bowl. Set aside.
Preheat the oven to 400°F. Spread the tortilla chips evenly over a large baking sheet. Sprinkle the shredded cheeses, sliced sausages and jalapeños evenly over the tortilla chips. Place in the oven and bake until cheeses are melted and bubbling, 12 to 15 minutes. Remove from the oven.
Scatter the jicama salsa and the diced avocado over the nachos. Serve at once, with hot sauce on the side.