Antip Achos Italian Nachos And Fish Stick Parm Recipes
ITALIAN NACHOS RESTAURANT-STYLE
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
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
Provided by Food Network
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.
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