Sauerkraut and Kielbasa Nachos with Cracked Pepper-Dijon Cream

By Jarr315

Ingredients

• 1 cup mayonnaise
• 3 Tablespoons Dijon mustard
• 2 teaspoons sauerkraut juice (reserve from jar)
• 3/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons butter
• 1 medium yellow onion, chopped
• 1 link (14 oz) Polska Kielbasa, cubed into 1/2" pieces
• 2 cups sauerkraut, drained and squeezed
• 4 cups Sargento Off the Block Mozzarella Cheese
• 1 bag (13 oz) tortilla strips

Details

Servings 6
Adapted from noblepig.com

Preparation

Step 1

To make the Cracked Pepper-Dijon Cream, combine all ingredients in a medium sized bowl and mix well. Place in a squeeze bottle and keep in the refrigerator until ready to use. (The flavors meld as it sets so feel free to make ahead.)

In a large frying pan, melt butter over medium-high heat. Add onions and soften for about 5 minutes. Add kielbasa and brown, stirring often, about 3 minutes more. Add sauerkraut and continue to stir, about 3 more minutes. Remove from heat.

Cover a large rimmed baking tray with aluminum foil and mist with cooking spray. Spread chips on baking tray and cover chips evenly with cheese. Sprinkle kielbasa-sauerkraut mixture on top of cheese. Place in a 350 degree F oven and bake for 15-20 minutes.

Place nachos on a serving tray and drizzle on Cracked Pepper-Dijon Cream.