Italian Nachos
Combine the popularity of nachos with classic Italian flavors to create a bold new menu favorite. This recipe features crispy house-made pasta chips topped with zesty red sauce, Italian sausage, pepperoni, melted Grande Mozzarella Mild Provolone Blend and banana peppers, garnished with a drizzle of Alfredo sauce.
Course: Appetizers
Italian Nachos
Yield: One appetizer for sharing
Ingredients
- 3 oz. Pasta Chips (see recipe) (1 cup)
- 2 oz. Pizza sauce (1/4 cup)
- 2 oz. Italian sausage topping, fully cooked (1/2 cup)
- 1⁄2 oz. Pepperoni slices (7 slices)
- 3 oz. Grande Mozzarella Mild Provolone blend, shredded or diced (3/4 cup)
- 1⁄2 oz. Banana peppers, sliced, drained (2 tbsp.)
- 2 oz. Alfredo sauce, warm (1/4 cup)
- 1⁄2 oz. Tomatoes, fresh, chopped (2 tbsp.)
- 1⁄4 oz. Black olives, sliced, drained (1 tbsp.)
- 1⁄4 oz. Grande Parmesan Cheese, grated (1/2 tbsp.)
- Variation: Substitute Grande 50/50 Blend or Provolone Shred for Grande Mozzarella Mild Provolone Blend.
Directions
- Arrange 3 oz. Pasta Chips on pizza pan; top with 2 oz. pizza sauce, 2 oz. Italian sausage, 1/2 oz. pepperoni slices, 3 oz. Grande Mozzarella Mild Provolone Blend and 1/2 oz. banana peppers.
- Bake at 500°F for 1 to 1 1/2 minutes in an impingement oven, at 500°F for 2 to 2 1/2 minutes in a deck oven or until cheese is bubbly and melted.
- Slide nachos onto serving plate; top with 2 oz. Alfredo sauce, 1/2 oz. tomatoes, 1/4 oz. black olives and 1/4 oz. grated Grande Parmesan Cheese.
Pasta Chips
Yield: 24 oz. (8 cups)
Ingredients
- 24 oz. Wonton wrappers, refrigerated (8 cups)
- Variation: Substitute prepared tortilla chips as alternate to pasta chips if desired.
Directions
- Cut wonton wrappers in half diagonally, forming triangle-shaped "chips.”
- Working in several small batches, deep-fry at 350°F for 10 seconds or until light golden; shake basket and drain.
