Best Super Duper Nachos Recipes

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

Ingredients

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

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

Ingredients

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.

SUPER-DUPER NACHOS

Super-Duper Nachos image

How to make Super-Duper Nachos

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 teaspoons lime juice
1/4 teaspoon chili powder
1/4 teaspoon cumin
Salt, to taste
2 teaspoons finely minced garlic
24 medium-sized shrimp, peeled, deveined and rinsed
48 large, flat tortilla chips
1 1/2 cups Gridiron Guacamole
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, or about 1/2 cup prepared salsa, drained
3/4 cup grated Monterey Jack cheese
48 pickled jalapeño slices, drained and patted dry
2 tablespoons chopped parsley or cilantro

Steps:

In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator.
Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley.
Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately.
KITCHEN COUNTER:
Makes 48 nachos. Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.

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