Time 25m Yield 8 Number Of Ingredients 6 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.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 12 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.
Time 35m Yield 8 to 12 servings Number Of Ingredients 18 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.
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese. Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
More about “italian nachos restaurant style recipes”
Time 15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cut the lasagne noodles into large trangular"chip" shapes. Pour the pasta sauce into a small saucepan and set over low heat to warm while you make the nachos Heat the oil in a large frying pan over medium high heat. Fry the pasta chips in batches without crowding until crisp and golden, 2-3 minutes. Remove the chips from the oil with a slotted spoon and drain on paper towels. Sprinkle the hot chips with the Italian seasoning and coarse salt to taste. On a platter, layer the chips with the shredded mozzarella cheese. Heat in oven or microwave until the cheese is melted and bubbly Serve the nachos immediately, with the warm pasta sauce for dipping.
