Loaded Cajun Nachos
Topped with andouille, Cajun black beans and 2 types of cheese, these Loaded Cajun Nachos make for a delicious appetizer or main course!
This Loaded Cajun Nachos post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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Nachos are one of those foods that range from incredibly simple to complex depending on the toppings you use. At their most basic level, nachos can simply be tortilla chips topped with shredded cheese. Toss that plate in the microwave for 30 seconds, and you’re good to go. I’ve definitely been guilty of making microwave nachos on more than one occasion! However, if you want to change the flavor profile of those nachos, then the sky’s the limit.
Take these Loaded Cajun Nachos for instance. We start with tortilla chips, but then we step up our game with andouille sausage, Cajun black beans, 2 types of Cabot cheese, tamed jalapenos and a Cajun-flavored sour cream drizzle. These nachos are amazing! They’re the kind of nachos where you need a couple of napkins and a fork – but that’s a small price to pay for all of the delicious flavors going on in this dish.
Loaded Cajun Nachos
As noted above, andouille provides a noticeable Cajun flare to these nachos. Andouille is a heavily-seasoned smoked pork sausage that is common in many Cajun recipes. When we first moved to upstate New York 11 years ago, we had a heck of a time finding andouille. However, this sausage has become more popular in recent years, and I can usually find andouille in our local grocery stores. I might not get an option of 4-5 different brands like I did in Louisiana, but at least I can still find andouille!
The Cajun black beans are another key element of these Loaded Cajun Nachos. Truth be told, these Cajun black beans are incredibly easy to make. Just heat black beans with green onions, garlic, Cajun seasoning and hot sauce. Done and done!
No matter how simple or complex the nachos recipe is, the real shining star is the cheese. In this case, I used 2 types of Cabot cheese – Pepper Jack and Medium Cheddar. I’m a huge fan of all of Cabot’s cheeses, and we always keep a variety of flavors in our fridge. In this recipe, the Pepper Jack is an excellent melting cheese that also brings a spicy kick – perfect for Loaded Cajun Nachos!
I also wanted to bring a bit of classic sharp cheddar flavor to these nachos, and Cabot’s Medium Cheddar did the trick. Of course, a couple of slices of that cheese disappeared during the shredding process. I call that the ‘angel’s share’ of cheese – any whisky fans out there certainly know what I mean!
Speaking of melting cheese, did you realize that the texture of cheddar cheese changes as it ages? The sharpness of a cheddar cheese is determined by how long that cheese has been aged. Cheeses with shorting aging times (2-3 months) will be smoother and creamier than cheeses with longer aging times (12+ months). While any of Cabot’s cheddar cheeses would taste great in these nachos, the younger cheeses, such as Cabot’s Mild Cheddar or Medium Cheddar, are the best bets.
If you’re looking for a tasty and fun nachos recipe, then grab some tortilla chips, andouille, a couple blocks of Cabot cheese. This one is a crowd favorite! I hope you enjoy these Loaded Cajun Nachos as much as we do!
Did you make a batch of these Loaded Cajun Nachos at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram – we’d love to see your version!
Loaded Cajun Nachos
Ingredients
For the Cajun Black Beans
- ½ Tbsp olive oil
- 1 15-oz. can black beans, drained and rinsed
- 2 Tbsp sliced green onions
- 1 tsp minced garlic
- 1 tsp Cajun seasoning
- ½ tsp hot sauce
For the Cajun Sour Cream
- ¾ cup sour cream
- 2 Tbsp cream-style horseradish sauce
- 2 tsp ketchup
- 1 tsp dill pickle juice
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
For the Nachos
- 16 oz. Andouille sausage diced
- 1 cup shredded Cabot Pepper Jack cheese can substitute with Cabot Monterey Jack cheese
- ½ cup shredded Cabot Medium Cheddar cheese
- 8 cups tortilla chips ~half a bag
- ¼ cup sliced green onions plus more for garnishing
- ¼ cup sliced jarred jalapeños
- 1 Roma tomato diced
- {optional} guacamole and/or your favorite salsa
Instructions
For the Cajun Black Beans
- Using a large skillet, add the olive oil and place over medium heat. Once hot, add the remaining ingredients (black beans, green onions, garlic, Cajun seasoning and hot sauce).
- Sauté, stirring occasionally, for 4-5 minutes.
- Remove beans from heat and set aside.
For the Cajun Sour Cream
- Using a small bowl, combine all ingredients and whisk together until well combined; set mixture aside.
For the Nachos
- Preheat oven to 425°F.
- Using a separate skillet, add diced Andouille sausage. Sauté, stirring occasionally, for 8-10 minutes, or until sausage is fully cooked.
- Using a medium bowl, combine the Cabot Pepper Jack and Cabot Extra Sharp cheddar cheeses together.
- Spread ~⅓ of the chips on a rimmed baking sheet or in an oven-safe shallow dish. Top with ~⅓ of the toppings (cooked sausage, Cajun black beans, cheeses, green onions, jalapenos and tomatoes). Repeat process with the remaining chips and toppings.
- Bake for 5-6 minutes, or until cheeses have melted.
- Before serving, top with additional sliced green onions and drizzle with Cajun sour cream.
- {Optional} Serve with guacamole and/or your favorite salsa.
Looking for more cheesy appetizer recipes? Check out these other favorites, too:
Philly Cheesesteak Monkey Bread
Cheesy Muffin Tin Garlic Knots
Will be making this soon with few subs perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
This would be fun for an office picnic, Ramya! After all, nachos are perfect for every occasion. 🙂 Thanks!
How did you know that I’ve been craving nachos? Love these with just the right amount of cheese and kicked up with Cajun spices!
Haha – well, if you’re anything like me, then you’re always craving nachos. 🙂 This Cajun version is definitely worthy of the list, Marissa!
I keep saying I’m not a nachos (tacos, tortillas, etc) guy – not really my kind of food. On the other hand, maybe those nachos I’ve had in the past, were just boring? These nachos sound exciting though! You had me at 2 types of cheese. Plus, sausage, beans, and sour cream dressing…hey I think I’m going to love these nachos!
You know, there are a lot of ways to make nachos. I feel like you should revisit this category, Ben. I mean if you’re not a tortilla chips kinda guy, then I understand. But if you like tortilla chips, then there are literally endless ways to go from there! These nachos are amazing, and we’ve already made them a couple times here. Perfect weekend food! Although I do think nachos topped with your chicken shawarma would be a fun twist – hint, hint!
Oooh I need to try the cajun sour cream! This looks so delicious, David! Hmm, I think I’ve got a tub of sour cream in the fridge… I will have to report back!
This sour cream is one of my go-to’s whenever I need an easy way to boost the flavor of nachos, tacos, quesadillas, etc. Give it a shot, Michelle! 🙂
sour cream black beans lots of cheese corn chips etc etc. Yummo david!
This really is the ultimate comfort food, Sherry! And there is so much flavor going on here, too. Cheers, my friend!
What a fun twist on nachos! This is really a great way to mix things up. I’m loving that sour cream mixture – a little pickle juice is always a good thing! 🙂
Hey, I know it might sound odd, but that little bit of pickle juice is the secret ingredient in that sour cream mixture. It’s amazing! We use that sauce on everything from nachos to tacos. Thanks, Kathy!
Among all the things I love about this is that you baked the photograhed version in a cast-iron skillet. I love the way it looks, and I would guess that the skillet would help to keep the nachos warm for longer – not that I’ve ever given a plate of nachos even half a chance to get cold!
Haha – we never have nachos hanging around long enough to get cold either, Jeff. But, yes, the cast iron skillet is a fun way to both prepare and serve nachos!
That surely is loaded! Lovin it!
Thanks, Raymund! This is one of our favorites for nacho nights!
You stepped up your game BIG TIME when making these nachos! These are the kind of nachos that are hard to share – especially with those cajum black beans and cajun sour cream – loving the kick from the horseradish in that!!
Haha – thanks so much, Shashi! There is so much flavor going on in these nachos. They’re perfect for weekend nights curled up on the couch with a good movie on tv! (We speak from experience here…) 🙂
Wow. Give me chips and melted good cheese anytime, I don’t care what else is on them. I’ve had Portuguese nachos in Hawaii! But I love what you did here with all of the ingredients. Fabulous!
I hear ya, Mimi…nachos are such a fun base for all sorts of toppings. Those Portuguese nachos sound quite interesting. I’ll have to check that idea out – we’re always looking for ways to mix it up!