This Harvest Nacho combination is brilliant! It is also a nice change from the traditional starters. I added my own twists to this wonderful combination of traditional ingredients from Thanksgiving side dishes.

  • Course Appetizer
  • Cuisine American
  • Keyword 30 Minute Meal
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  • Course Appetizer
  • Cuisine American
  • Keyword 30 Minute Meal
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
30 minutes
Ingredients
Candied Bacon
  • 6-8 slices bacon
  • 2 tbspn brown sugar
Garam Masala Butternut Squash, peeled and cut into 1/2-inch cubes
  • 2 tbspn garam masala
Chili and Black Pepper Brussels Sprouts, quartered
  • 1 tbspn chilli powder
  • 1 tspn ground black pepper to taste
  • 2 tbspn canola oil
  • kosher salt to taste
Nacho Base
  • 1 large bag sturdy tortilla chips
  • 1/2 cup dried cranberries
  • 1/2 lb cheddar and Monterey Jack cheese grated
  • 3-4 sprigs fresh thyme leaves only
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Bacon
  1. Pre heat oven to 375°
  2. Spread 2-3 tablespoons of brown sugar on a sheet of parchment paper, and working with each slice of bacon separately, cover both sides of the bacon with brown sugar.
  3. Place bacon in a single layer on cookie sheet, season with freshly ground black pepper and place a 375° pre heated oven for 10-15 minutes, or until browned and bubbly.
  4. Remove from oven, place bacon on paper towel and bring to room temperature. When fully cooled, break into large pieces and reserve for nachos,
Vegetables
  1. Pre heat oven to 450°
  2. Line a flat sheet with non-stick aluminum foil.
  3. Peel and cube (or buy already cubed) butternut squash
  4. Toss squash in a deep bowl with 1 table spoon of canola oil and Garam Masala.
  5. Remove outer loose leaves from Brussels sprouts and quarter, place in a deep bowl and toss with canola oil, chili powder and black pepper.
  6. Place vegetables on flat sheet, drizzle with a bit more canola oil and generously season with salt. Toss vegetables to make sure that they are equally covered with oil and seasoning.
  7. Bake in a pre heated oven for 20-25 minutes, or until soft and nicely browned. Remove from oven, allow to cool to room temperature until ready to use.
Cheese
  1. Grate Gruyer cheese and combine with grated cheddar and Monterey Jack nacho mixture
Final Assembly and Serving
  1. Pre heat oven to 450°
  2. Use a large oven proof skillet or baking sheet lined with non-stick aluminum foil.
  3. Spread half of the chips in the skillet or sheet and sprinkle the chips with half of the cheese, half of the roasted veggies, half of the cranberries, half of the crumbled bacon and half of the thyme.
  4. Spread the second layer on top of the mixture and repeat the layers.
  5. Sprinkle with the remaining bacon bits.
  6. Bake until cheese has melted, 2-3 minutes.
Recipe Notes

A word of warning, the cheese melts in a flash, I tried a double layer sample in the microwave on high for 30 seconds and it was almost all melted. I think that the oven is a better bet as the heat takes a bit longer to penetrate, but do keep your eye on the cheese and as soon as it starts to melt, remove from the oven.

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