Smokey Barbecue Nachos

Pat Duran


This quick Italian/Mexican recipe is chuck full of sausage, onions, chili sauce, tortilla chips , cheese, olives and tomatoes. What a great combination.
Recipe from a friend in New Mexico-tweaked a little by me.


★★★★★ 1 vote

12 servings
5 Min
10 Min


  • 1 1/2 lb
    sweet italian sausage, casing removed and crumbled
  • 1 1/2 c
    onions, chopped
  • 1 1/2 c
    sweet chili sauce
  • 11/2 tsp
    chili powder
  • 12 oz
    tortilla chips
  • 18 oz
    monterey jack cheese, shredded
  • 1 1/2 c
    tomatoes, canned italian-style and diced
  • 3/4 c
    sliced pitted ripe olives
  • 1/3 c
    red wine vinegar
  • 1 Tbsp
    hickory seasoning
  • 1 Tbsp
    accent flavor enhancer
  • ·
    tortilla chips

How to Make Smokey Barbecue Nachos


  1. In large skillet, over medium-hi heat, cook sausage and onion until sausage is no longer pink, stirring to break up meat. Drain off grease.
    Stir in chili sauce, vinegar,hickory seasoning, accent and chili powder. Heat to a boil; reduce heat to low. Cover; simmer for 10 minutes.
    Using non stick spray coat a 9x13-inch pan. cover bottom of pan with tortilla chips generously. Next evenlyly spread sausage mixture over chips, then the cheese,tomatoes, and olives. Bake at 425^ for 3-5 minutes or until cheese is melted. Serve right away.

Printable Recipe Card

About Smokey Barbecue Nachos

Course/Dish: Salsas Pork
Main Ingredient: Pork
Regional Style: Mexican

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