Best Salami Nachos Recipes

CHEESY SAUSAGE NACHOS

Steps:

• Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until most of the liquid has evaporated., Sprinkle tortilla chips over a 12-in. pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350° for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes.

GUY-TALIAN NACHOS

Steps:

• Salsa:
• Combine all the ingredients in a nonreactive bowl. Set aside and allow the flavors to marry.
• Filling:
• In a medium-sized saute pan over medium-high heat, add half of the olive oil. Cook both the ground beef and turkey sausage until cooked through, then remove them from the pan to a plate. Add the remaining olive oil to the pan and saute the onion until it turns opaque, about 4 to 5 minutes. Stir in the garlic and cook for 2 minutes longer while preventing it from burning. Return the meat mixture to the pan. Combine the ingredients well and set the filling aside.
• Toppings:
• Combine the ricotta cheese and sour cream in a small food processor or blender. Mix well and pour it into a resealable bag.
• Prepare the remaining toppings and hold until you are ready to assemble the nachos.
• Chips: In a heavy skillet, over medium heat, heat the oil to 350 degrees F. Carefully lower the wonton wrappers into the oil, in batches, since they cook extremely fast. As soon as they puff up, make sure you flip them over. Once they start to brown, remove them to a plate lined with a paper towel. Sprinkle them with salt as soon as they are out of the oil.
• Nachos:
• Preheat the oven to a low broil and position a rack approximately 9 inches below the burner.
• In a large oven-safe dish, arrange a layer of chips, a layer of meat mixture, (reheat if necessary), and sprinkle everything with some mozzarella. Repeat this action with the second half of the ingredients, and again finish with the cheese. Put the dish under the broiler until the cheese has melted, (keep a close eye on this). Remove the nachos from the oven and top with the salami, fresh herbs and salsa. Take the bag holding the ricotta/sour cream mixture, and create an instant pastry tip by cutting a hole in the corner of the bag. Drizzle the sauce over your nachos, sprinkle with the green onions and pepperoncini, if using, and serve immediately.

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.

CHEESY SAUSAGE NACHOS

Steps:

• Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well.
• Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until most of the liquid has evaporated.
• Sprinkle tortilla chips over a 12-inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350°F for 8-10 minutes or until cheese is melted.
• Sprinkle with avocado and remaining tomatoes.

SPICY SAUSAGE, BEAN, AND CHEESE NACHOS

Steps:

• Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
• Add scallion whites and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
• Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.