Best Italian Nachos Recipes

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ITALIAN NACHOS



Italian Nachos image

Provided by Food Network

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 18

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.

ITALIAN NACHOS



Italian Nachos image

I LOVE the Italian Nachos at Johnny Carino's. This is a recipe I am working on to get my fix at home.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 wonton wrappers
1 egg white, frothed
2 tablespoons olive oil
1/2 teaspoon oregano or 1/2 teaspoon italian seasoning mix
1/2 lb Italian sausage, cooked and crumbled
1 (10 ounce) container refrigerated four cheese pasta sauce or 1 (10 ounce) container alfredo sauce
1/2 cup chopped tomato
1/4 cup sliced green onion
1 (2 1/4 ounce) can sliced ripe olives
2 tablespoons pickled jalapeno peppers (more to taste) or 2 tablespoons banana peppers, chopped
1 cup shredded mozzarella cheese
1/4 teaspoon red pepper flakes

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.

SUPER DUPER ITALIAN NACHOS



Super Duper Italian Nachos image

I came up with my own version of Italian Nachos after trying some at a festival. They are a nice change of pace from your typical nachos. These disappear fast whenever I take them to parties!

Provided by Jessica53214

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 17m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag bag tortilla chips
1 pound shredded Monterey Jack cheese
¾ cup Alfredo Sauce
1 small red onion, diced
⅓ cup sun-dried tomatoes, chopped
⅓ cup chopped pepperoncini
¼ cup pitted Kalamata olives, chopped

Steps:

  • Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
  • Heat in microwave until the cheese has melted, 2 to 3 minutes.
  • Top nachos with onion, tomato, pepperoncini, and olives to serve.

Nutrition Facts : Calories 951.8 calories, Carbohydrate 55.1 g, Cholesterol 119.8 mg, Fat 66.9 g, Fiber 4.8 g, Protein 36.7 g, SaturatedFat 29.2 g, Sodium 1983.6 mg, Sugar 5.2 g

ANTIP-ACHOS ITALIAN NACHOS AND FISH STICK PARM



Antip-achos Italian Nachos and Fish Stick Parm image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Pinch crushed red pepper flakes
1 (15-ounce) can crushed tomatoes
Salt
Freshly ground black pepper
1 (11-ounce) box fish sticks (18 sticks)
1 cup grated Parmigiano-Reggiano
1 1/2 cups shredded provolone cheese, divided
1/2 cup shredded basil, about 10 leaves
6 pita breads
Olive oil cooking spray
1 teaspoon garlic powder
1 teaspoon dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 can artichoke hearts in water, drained, quartered
1/2 cup chopped pitted good quality olives

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes.
  • Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil.
  • While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve.

LISA'S ITALIAN NACHOS



Lisa's Italian Nachos image

Very easy to make and very tasty! I tried these at an Italian festival; they were very good, but they needed a little something more to them. So I added more ingredients, which makes them even better! You can substitute mozzarella or provolone cheese for the feta, or use a combination of the three.

Provided by Lisa

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 20m

Yield 12

Number Of Ingredients 11

2 pounds bulk Italian sausage
1 pound pepperoni, sliced
1 teaspoon crushed red pepper flakes
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) jar salsa
1 (18 ounce) package tortilla chips
4 cups crumbled feta cheese
1 onion, chopped
1 cup sliced jalapeno peppers
2 cups black olives, drained and sliced
1 ½ cups sour cream

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.

Nutrition Facts : Calories 951 calories, Carbohydrate 47.5 g, Cholesterol 158.2 mg, Fat 69.1 g, Fiber 5.5 g, Protein 36.5 g, SaturatedFat 28.9 g, Sodium 3116.7 mg, Sugar 11.3 g

ITALIAN NACHOS



Italian Nachos image

Delicious Italian twist on nachos! These hot appetizers made using Italian sausage are ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 28

Number Of Ingredients 9

28 slices (1/4 inch thick) baguette French bread (from 12-oz loaf, 2 to 2 1/2 inches in diameter)
Olive oil cooking spray
1/2 lb bulk hot Italian sausage
2/3 cup Alfredo pasta sauce
1 teaspoon Italian seasoning
1 large tomato, seeded, chopped (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Nacho, Sodium 160 mg, Sugar 0 g, TransFat 0 g

ALICIA'S ITALIAN NACHOS



Alicia's Italian Nachos image

Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy!

Provided by Adub

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 pita bread rounds
½ cup marinara sauce
¼ cup grated Parmesan cheese
1 (3.25 ounce) can sliced black olives
¼ cup shredded mozzarella cheese
1 clove garlic, minced
1 cup fresh basil leaves

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.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 40.1 g, Cholesterol 10.6 mg, Fat 7 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 790.8 mg, Sugar 3.7 g

SUPER DUPER ITALIAN NACHOS



Super Duper Italian Nachos image

"I came up with my own version of Italian Nachos after trying some at a festival. They are a nice change of pace from your typical nachos. These disappear fast whenever I take them to parties!"

Provided by @MakeItYours

Number Of Ingredients 7

1 (10 ounce) bag bag tortilla chips
1 pound shredded Monterey Jack cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1/3 cup sun-dried tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped

Steps:

  • Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
  • Heat in microwave until the cheese has melted, 2 to 3 minutes.
  • Top nachos with onion, tomato, pepperoncini, and olives to serve.

ITALIAN STYLE NACHOS



Italian Style Nachos image

These nachos make a great beginning to Italian Date Night or just as a great snack.

Provided by Tammy Brownlow

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 9

vegetable oil to fry wontons
8 fresh egg roll wrappers cut in half to form triangles
2 large pepperoncini pepper sliced into rings - 8 per pepper
4 black olives, sliced into 4 slices per olive
4 grape tomatoes, sliced into 4 slices per tomato
1 Tbsp red onion, diced
1/2 c mozzarella cheese, shredded
1/2 Tbsp romano cheese, grated
basil leaves, torn (optional)

Steps:

  • 1. Fry wontons in oil until golden and crisp. You can also use a deep fryer if you wish. Drain on paper towels.
  • 2. Preheat oven to 350 degrees. Spread wonton chips on a baking sheet. Place one pepper ring, olive, and tomato on each chip. Sprinkle red onion over chips followed by mozzarella.
  • 3. Bake until cheese has melted. Remove from oven and sprinkle romano cheese over nachos. Top with basil. (optional)

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

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 CHICKEN NACHOS!



Italian Chicken Nachos! image

These upscale nachos are a nice change from your average nachos. Adapted from a restaurant that we like to go to, I've made these easier using a jar of Bertolli's Alfredo sauce. I think it beats the other jarred sauces. You'll find your friends eating every last bit of these!

Provided by Diane M.

Categories     Other Appetizers

Time 25m

Number Of Ingredients 8

1 jar(s) bertolli's alfredo sauce ( i use the "light" sauce)
2 grilled chicken breasts, thinly sliced
1 bag of tortilla chips
1-8 oz bag(s) shredded mozzarella
1 diced tomato
2 diced green onions
1 small can of olives
sliced jalapeños from a jar (opptional)

Steps:

  • 1. Line rimmed baking sheet w/ foil. Warm all of Alfredo sauce in a saucepan or microwave.
  • 2. Place 1/2 of tortilla chips on baking sheet. Layer 1/2 of sliced chicken, 1/2 of tomato, 1/2 of green onions, 1/2 of olives and a few slices of jalapeño (if desired). Pour 1/2 of sauce and sprinkle 1/2 of cheese over chips. Repeat steps, using remaining ingredients.
  • 3. Broil on high until cheese is melted.

ITALIAN "NACHOS"



Italian

We enjoyed these tonight for our Friday Neighbor Night, when we have nothing but finger foods. They were great! I used hot pepperoncini, and hubby said we should use jalapenos next time, but I think I'll stick with the pepperoncinis! He did make a nice suggestion that a little proscuitto might be nice! We had anemic tomatoes, I can't wait to do this with my own garden grown tomatoes! I found this recipe in Taste of Home Magazine.

Provided by Chef PotPie

Categories     European

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch rounds
olive oil
3 cups Fontina cheese, shredded, 1/2 lb
2 cups tomatoes, seeded, diced
1/2 cup pepperoncini pepper, sliced

Steps:

  • Preheat oven to *400.
  • Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
  • Turn oven off and preheat broiler to high.
  • Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
  • Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
  • Remove from oven.
  • Sprinkle with tomatoes and peperoncini. Serve immediately.

Nutrition Facts : Calories 430.4, Fat 19.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 1028.3, Carbohydrate 43, Fiber 3.1, Sugar 3, Protein 21.1

ITALIAN NACHOS



Italian Nachos image

Make and share this Italian Nachos recipe from Food.com.

Provided by TishT

Categories     European

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh lasagna noodle
1 cup pasta sauce
3 cups vegetable oil, for frying
1 teaspoon dried Italian seasoning
kosher salt
2 cups mozzarella cheese, shredded

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.

Nutrition Facts : Calories 2092.2, Fat 179.5, SaturatedFat 29.3, Cholesterol 45.5, Sodium 621.4, Carbohydrate 95.2, Fiber 5.3, Sugar 9.3, Protein 28.4

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