Best 6 Italian Nachos Recipes

ITALIAN NACHOS

Steps:

• Cut wontons into 4 triangles each and toss lightly in olive oil.
• Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle with oregano or Italian seasoning.
• Bake at 400ºF for 6 minutes or until lightly browned.
• Meanwhile, heat the sauce, brown the Italian sausage and drain fat.
• On a platter layer the pasta chips, sausage, and sauce. Top with the tomato, onions, olives and peppers. Finish with shredded cheese and red pepper flakes.
• Place in warm oven for 5 minutes to melt cheese and serve.

ITALIAN NACHOS

Steps:

• For the nachos: Preheat the oven to 400 degrees F.
• Place the baguette slices on a baking sheet fitted with a rack. Brush the slices with the olive oil. Toast until crisp on the outside but still slightly tender on the inside, 6 to 8 minutes.
• On an ovensafe platter or a baking sheet lined with aluminum foil or parchment paper, alternate layers of baguette slices, shredded Italian cheese blend, chopped cured meats, beans and pearl mozzarella, ending with a layer of shredded cheese. Bake until the shredded cheese is melted,10 to 12 minutes.
• For the salsa: While the nachos are baking, in a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar and salt and pepper to taste. Toss to coat.
• For the crema: In a small bowl, whisk together the fig jam (or honey) and balsamic vinegar. Add the sour cream and salt and pepper to taste and whisk until completely blended. Transfer to a ziptop bag and store in the fridge until ready to use.
• For the toppings: Top the nachos with the giardiniera, pepperoncini, black olives and salsa. Slice the corner of the ziptop bag with the crema and drizzle it over the nachos. Finish with more chopped basil. Serve immediately.

ITALIAN NACHOS

Steps:

• Heat oven to 400°F. Line large cookie sheet with foil. On cookie sheet, arrange bread slices with sides touching. Spray tops of bread slices lightly with cooking spray. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally and breaking into small pieces, until no longer pink; drain. Stir in Alfredo sauce and Italian seasoning.
• Spoon sausage mixture evenly over bread slices. Sprinkle evenly with tomato, olives and cheese. Bake about 6 minutes or until cheese is melted. Sprinkle with parsley. Serve hot.

LISA'S ITALIAN NACHOS

Steps:

• Heat a large skillet over medium-high heat, and add the Italian sausage, sliced pepperoni and crushed red pepper flakes. Cook and stir until the sausage is well browned and cooked through, about 8 minutes. Drain fat from skillet. Stir in the spaghetti sauce and salsa. Cook until meat and sauce are hot, about 5 minutes.
• Spread the tortilla chips on a very large platter. Spoon the hot meat sauce evenly over the chips and top with the feta cheese, chopped onions, jalapenos, black olives, and sour cream.

ALICIA'S ITALIAN NACHOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
• Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
• Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

ITALIAN NACHOS RESTAURANT-STYLE

Steps:

• Preheat your oven's broiler.
• Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
• Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.