INGREDIENTS:

• 1 package Andouille Chicken Sausage, sliced into rounds
• 1 bag tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup tomatoes, diced
• 1/2 cup red onion, diced
• 1/4 cup pickled jalapeños, sliced (optional)
• 1/4 cup black olives, sliced 
• 1/4 cup fresh cilantro, chopped 
• 1 avocado, diced
• 1 lime, cut into wedges
• Sour cream and salsa for serving

DIRECTIONS:

• Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
• Arrange a layer of tortilla chips on the baking sheet, covering the entire surface.
• Evenly distribute the sliced Andouille Chicken Sausage over the tortilla chips.
• Sprinkle the shredded cheddar and Monterey Jack cheese over the chips and sausage.
• Scatter diced tomatoes, red onion, pickled jalapeños, and black olives over the cheese layer.
• Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
• Remove the nachos from the oven and sprinkle chopped cilantro and diced avocado over the top.
• Squeeze lime wedges over the nachos for a fresh citrus kick.
• Serve immediately with sour cream and salsa on the side for dipping.