Antip Achos Italian Nachos And Fish Stick Parm Recipes

ITALIAN NACHOS RESTAURANT-STYLE

Italian Nachos Restaurant-Style image

Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.

Provided by reneeg

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound bulk Italian sausage
1 (7-1/2 ounce) bag tortilla chips
1 (2 ounce) package sliced pepperoni
½ pound shredded mozzarella cheese
½ cup banana peppers, drained
1 ¼ cups pizza sauce

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.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 22.5 g, Cholesterol 68.7 mg, Fat 31.7 g, Fiber 2.2 g, Protein 19.3 g, SaturatedFat 11.1 g, Sodium 1132.7 mg, Sugar 1.9 g

ITALIAN NACHOS

Italian Nachos image

Provided by Food Network

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 18

Ingredients

1 baguette, sliced into roughly 1/2-inch-thick slices
1/4 cup olive oil
2 cups shredded Italian cheese blend
1 cup chopped cured meats, such as salami, soppressata, capicola and pepperoni
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup pearl-sized mozzarella balls or chopped fresh mozzarella
1 1/2 cups diced Roma tomatoes
1/4 cup chopped fresh basil, plus more for garnish
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 teaspoons fig jam or honey
2 teaspoons balsamic vinegar
1/2 cup sour cream
Kosher salt and freshly ground black pepper
1/2 cup chopped giardiniera
1/3 cup chopped pepperoncini
1/3 cup sliced black olives

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.

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