Smoked Sausage Buffalo Potato Chip Nachos

Ingredients

—1 PK Queen City Sausage Hot Smoked Sausage

—1 Bag, 13 OZ Kettle cooked, crinkle-cut potato chips

—1/2 Cup Salsa.  Drained

—1 can—15 OZ Corn

—8 OZ Shredded Monterey Jack cheese

—1/2 Cup Black beans.  Drained

—1/4 Cup of diced red onions

—3 TBLS Hot sauce

—2 TBLS Parsley

—2 TBLS Sour cream

—2 TBLS Olive oil

Directions

1. Use a large, shallow baking sheet.  Apply/spray the olive oil throughly to prevent sticking

2. Spread the chips evenly on the pan

3. Take the sausage links and slice them into 1/4” pieces.  Mix the sausage pieces in the hot sauce and add evenly over the chips

4. Sprinkle the corn over the chips along with the red onions.  Top with the cheese

5. Preheat the oven to 400 Degrees F

6. Bake 10 Minutes or until the cheese is completely melted.  Remove from the oven

7. Spoon on any remaining hot sauce

8. Drizzle the potato chips nachos with parsley followed by the sour cream

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