DTB Stadium Nachos

Ingredients:

• 1 bag of tortilla chips
• 1 pound of boudin, removed from casing and crumbled into clumps
• 2 cups of shredded pepper jack cheese
• 1 cup of pickled jalapenos
• 1/2 block of Velveeta Queso Blanco
• 1 small can of Mild Ro-Tel
• 1/2 cup of sour cream or crema
• 1/4 cup of chopped green onions

Instructions:

1. Preheat your oven to 375°F.
2. Chop Velveeta into small cubes and place into a bowl with Ro-Tel
3. Microwave bowl of Velveeta and Ro-tel for 3 minutes.
4. Stir mixture and microwave in 1 minute intervals, stirring in-between, until fully melted & warmed.
5. Spread a layer of tortilla chips in the bottom of a large baking dish.
6. Top the tortilla chips with half of the crumbled boudin.
7. Sprinkle 1 cup of shredded pepper jack cheese over the boudin sausage.
8. Repeat steps 2-5 to create a second layer of tortilla chips, boudin sausage, and cheese.
9. Bake the nachos in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
10. Remove the nachos from the oven and let them cool for a few minutes.
11. Drizzle the Velveeta/Ro-Tel mixture over the top of the nachos.
12. Add the pickled jalapenos on top of the cheese.
13. Add several dollops of sour cream/crema.
14. Sprinkle the chopped green onions over the sour cream.
15. Serve the nachos immediately and enjoy!

Optional: You can add additional toppings such as diced tomatoes, sliced avocado, or black olives for a heartier meal.