Portuguese Pizza Nachos
Fast and fabulous — and with only five ingredients! Linguiça, a Portuguese staple, is a mildly spicy smoked sausage made with pork shoulder, paprika, garlic, wine vinegar, and herbs. Look for it in supermarket meat sections, with a label that indicates “Fully Cooked.” In California, I buy Silva brand. Slice it thin for a nacho topping, and use any leftover linguiça for soups, stews, potatoes, or eggs. The name is a variation of lingua or “tongue,” a reference to its long, slender shape (it does not contain tongue as an ingredient).
1/4 cup coarsely chopped fresh cilantro
Preheat the oven to 475 degrees, or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.
Arrange the chips on a 12 x 18-inch baking sheet or ovenproof platter. Sprinkle on the cheese, then top with the linguiça. Bake the nachos for 5 to 7 minutes, or broil, until the cheese is melted and bubbly.
Combine the cilantro and artichoke hearts in a small bowl. Spoon the cilantro-artichoke mixture on the nachos before serving.
Note: You can substitute pepperoni for linguiça in this recipe, but it’s not the same. Linguiça has a much more complex, robust flavor and is less salty. Andouille and Polish sausages are other alternatives. The Mediterranean-spiced Sonoma Jack cheese adds its own distinctive layer of flavor, but you can also use regular Monterey Jack, pepper Jack, or your other favorite cheese here.
Nachos by Kate Heyhoe Clarkson Potter