Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos

Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos is a Mexican recipe that serves 15. This hor d'oeuvre has 286 calories, 11g of protein, and 18g of fat per serving. For 100 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 3390 foodies and cooks. This recipe from Half Baked Harvest requires olive oil, brown sugar, chili powder, and crushed red pepper. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is solid. Similar recipes include Brussels Sprout And Butternut Squash Lasagna, butternut squash and brussels sprout gratin, and Butternut Squash Brussels Sprout Gratin.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 35 minutes



8 ounces brie, sliced

1 teaspoon brown sugar

1 cup brussels sprouts, sliced thin (into shreds)

1 1/2 cups butternut squash, peeled and cut into small cubes

1/4 teaspoon cayenne pepper (or more to your taste)

2 teaspoons chili powder

1 cup pure cranberry juice

1/4 teaspoon crushed red pepper

1/2 cup dried cranberries

8 ounces fontina cheese, shredded (may sub another white cheese, but fontina is so good!)

1 tablespoon fresh thyme, chopped

2 cloves garlic, minced or grated

4 ounces gorgonzola or blue cheese, crumbled (for topping)

2 tablespoons olive oil

pinch of salt and pepper

1 bag tortilla chips


frying pan



Cooking instruction summary:

Heat a large skillet (10-12 inches) over medium heat, add the olive oil. Now add the butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender. Now toss in the sliced brussels sprouts, garlic, thyme, chili powder, cayenne and crushed red pepper. Continue to cook another 10 minutes, stirring frequently until both the squash and brussels sprouts are beginning to caramelize all over. Once caramelized, remove from the heat and stir in the dried cranberries. Slide the mixture onto a plate.Preheat the oven to 400 degrees F.In the same skillet you cooked the veggies in, add 1/3 of the chips to the bottom and then cover them with 1/3 the cheese (a little brie, a little fontina), then sprinkle with 1/3 of the veggie mixture. Repeat this 2 more times until all of the cheese and veggie mixture have been used.Place the skillet in the oven and bake for 7-10 minutes or until the cheese is melted and bubbly! Remove from the oven and sprinkle with the gorgonzola cheese (or you can add this before with the rest of the cheese) and serve drizzled with the Cranberry Molasses (do this!). Devour!To make the cranberry molasses add the cranberry juice and brown sugar to a small sauce pot. Bring the mixture to a boil and cook 5-8 minutes or until the mixture is reduced and syrupy. Serve with the nachos. If the molasses gets too thick just add a little cranberry juice to thin it out.

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