Dr Pepper® Cherry Bomb Nachos

15 mins

Portions: 6

Turn up the heat (and the sweet) with these Cherry Bomb Sheet Pan Nachos. Smoky slices of Johnsonville Dr Pepper–Inspired Smoked Sausage get layered over crunchy chips with melty queso blanco, sweet heat cherry salsa, and a crave-worthy maple–brown sugar bacon crumble. Finished with tangy pickled cherry peppers and optional chipotle lime crema, these nachos hit every note—sweet, smoky, spicy, and indulgent.

Ingredients

1 package (14 ounces) Johnsonville Dr Pepper Inspired Smoked Sausage, sliced
1 package (3 ounces) cooked bacon crumbles
2 tablespoons maple syrup
1 tablespoon brown sugar
1-1/2 cups queso blanco
1 cup sweet heat cherry salsa
¼ cup tiny, pickled cherry peppers
1 bag tortilla chips
Optional: Chipotle lime crema and cilantro

Directions

Preheat oven to 350°F.
In a small bowl, combine bacon crumbles, maple syrup, and brown sugar. Transfer to a rimmed baking pan lined with parchment paper and bake for 8 minutes. Set aside.
In a skillet, sauté sausage slices over medium-high heat until browned and heated through. Set aside and keep warm.
Heat queso blanco according to package directions.
Arrange half of the tortilla chips in a large, rimmed baking pan lined with parchment paper. Top with half of the sausage, queso blanco, salsa and candied bacon crumbles.
Repeat with a second layer of tortilla chips and top with remaining sausage, queso blanco, salsa, candied bacon and cherry peppers.
Bake for 5 minutes.
Top with chipotle lime crema if desired and chopped cilantro.