Apple, Bacon, and Brie Nachos

I love nachos for two reasons. #1 Nachos are easy to whip up. #2 They are a fun and interactive food to serve guests.

I created a unique apple and bacon appetizer served nachos style. It is my Apple, Bacon and Brie Nachos. The star of the show is the apples. I used envy apples. Envy apples are delicious on their own with their sweet flavor and crispy texture. I love using these apples when serving because they do not brown which is amazing. They will stay looking fresh all party long but these nachos won’t last that long.

When creating an irresistible appetizer I include two desirable components, sweet and salty and crunchy. Most people seem to crave sweet and salty. The sweet keeps them satisfied and the salty makes them come back for more. In these nachos, the sweet, crispy apples and sweet and spicy cranberry chipotle sauce lend the sweetness and the bacon lends the saltiness. For the crunchy, the “chip” is almond thins. You can also substitute crunchy crackers or pita chips.

Lastly, the nachos are not complete without cheese. Oh how I love cheese! I chose brie because it pairs well with apples and it melts well.

My apple, bacon and brie nachos are perfect to serve at your Christmas parties. Serve straight from the skillet or transfer to a platter.

Apple, Bacon and Brie Nachos with Cranberry Chipotle Sauce

4 slices thick bacon

4 cups toasted almond thins or pita chips

4-ounce brie wedge

1 cup diced Envy apples

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Place bacon strips on the parchment paper lined baking sheet without overlapping.

Bake on the top rack of the oven for 10 minutes. Flip the bacon slices over and bake for another 4 to 5 minutes or until cooked and crispy. Drain the bacon on a paper towel lined plate.

Roughly chop the bacon into pieces.

Reduce the oven temperature to 400 degrees F.

Place half of the almond thins in an oven-safe skillet or griddle. Sprinkle half of the chopped bacon over the almond thins.

Cut the brie wedge into thin slices. Place half of the brie slices over the bacon and almond thins. Repeat with the remaining thins, bacon and cheese.

Bake for 4 minutes or until the cheese has melted.

To serve, transfer the nachos to a serving platter. Sprinkle the diced Envy apples over the top. Spoon some of the cranberry chipotle sauce over the nachos. Serve the remaining sauce on the side.

Serve immediately.

Serves 4 to 6.

Cranberry Chipotle Sauce

1 (14-ounce) can whole berry cranberry sauce

2/3 cup light brown sugar

1 chipotle pepper, minced

1 tablespoon apple cider vinegar

pinch fine sea salt

 Combine the cranberry sauce, sugar, and minced pepper in a medium saucepan. Cook over medium heat for 6 minutes, stirring occasionally until the sugar melts. Remove from the heat and stir in the vinegar and salt. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour.

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