Italian Nachos

There are two types of people in this world: those who like real cheese on nachos and those who like nacho cheese sauce. I am unapologetically on team “real cheese” and these Italian Nachos do not disappoint!

 

Ingredients

This scrumptious spin on traditional nachos requires only simple ingredients that are easy to find at the store!

• Plum tomatoes– While you can use any variety, the plum variety is slightly sweeter (which is why it is generally used to make spaghetti sauce) and also has less grainy pulp and seeds than other types.
• Bell Pepper- Use whatever color you desire. Red, yellow and orange are sweeter than a green pepper.
• White onion– Red works as well, as does yellow onion.
• Italian Parsley- This is the flat-leaf kind. It packs more flavor than curly parsley and is also easier to eat. Since this salsa isn’t cooked, it is a clear choice. Because it is raw, I also wouldn’t swap in dried parsley flakes, which often lack flavor anyhow.
• Garlic- Do yourself a favor and use real fresh garlic. The jarred minced stuff is great in a pinch, but is sweet instead of garlicky.
• Peppadew Peppers– They look like a cross between a cherry tomato and bell pepper and pack a wallop of flavor. Plus, they are just pretty and fun to say!
• Red Wine Vinegar– This gives a pop of acidity that really takes these up a notch.
• Coarse Kosher Salt– The least salt of all the salts and also the cleanest aftertaste, if you have fine salt, cut the volume in half or even down to 25%, especially if you happen to be using iodized table salt.
• Ground White Pepper- Ground black pepper works too, but white is slightly milder and grinds super fine so the texture is nearly undetectable.
• Sausage- I like to use spicy Italian sausage to give these nachos a kick of heat. Be sure to cook it before assembling the nachos. Ground beef is a nice swap, as is sweet bulk sausage.
• Tortilla Chips- Choose your favorite brand or make your own tortilla chips.
• Mozzarella Cheese- No nachos are complete without cheese, and mozzarella is the perfect choice for an Italian version! Low moisture is the way to go so you don’t sog up the chips while baking. It gives the cheese pull we all crave for social media.
• Warm Marinara Sauce– Serve the sauce over the top of the nachos or on the side for dipping. I don’t put this on while cooking because I want to keep the chips crispy. Grab a jar or check out our recipe for homemade marinara sauce.

Variations

You can totally switch these nachos up with some substitutions to make your own signature version!

• Cheese – Use a cheese blend, add parmesan cheese, or choose your own favorite!
• Spice – Add diced jalapenos or pepperoncinis. Or, sprinkle on some crushed red pepper flakes.
• Meat – Substitute ground turkey, ground beef, ground chicken, or a blend. Or, add pepperoni or diced pancetta.
• Vegetables – Diced bell peppers, mushrooms, and shredded spinach all work well.
• Brininess – Sprinkle on sliced green olives or black olives or add some capers.
• Sauce – Instead of (or in addition to) marinara sauce, offer a creamy Alfredo sauce on the side. Even a vodka sauce or fra diavolo sauce can be fun.
• Chips – Use any kind of base that you like — pita chips or wontons will work, too.
• Garnish – Sprinkle on julienned fresh basil after cooking for a pretty presentation.

More Fun Snacks

I might be more inclined to serve a table full of appetizers and munchies than a sit-down dinner. Here are more favorite appetizer and snack recipes.

Storage

Storing the assembled nachos for more than a day isn’t recommended since the chips are bound to become soggy. If possible, store the ingredients separately and then assemble and cook just before you’re ready to serve.

Make Ahead

Prepare the meat and other toppings ahead of time and simply put it all together when you’re ready to cook.

Refrigerator

Store the meat for 3-4 days in an airtight container. If you’re storing leftovers, 1 day is probably the max that the nachos will retain any crispiness.

Freezer

The meat can be stored in the freezer for up to 3 months but we don’t recommend freezing any of the other ingredients.