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Italian Nachos Restaurant-Style

Italian Nachos Restaurant-Style

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
reneeg

reneeg

Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1133 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  1. Preheat your oven's broiler.
  2. Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lulu_cupcakes
41

Lulu_cupcakes

6/14/2008

I have a similar recipe I use for Old Chicago's style Italian nachos. Here are my alterations: I make my own chips by cutting up pita bread into nacho sized triangles and lightly toasting them. Regular tortilla chips are a bit too salty with the salt from the meats. I also serve the marinara sauce on the side for dipping, and seed and slice the pepperoncinis before adding them. If you love cheese (and who doesn't?) you can grate some parmesan over it too once it's done baking.

cocook
25

cocook

7/27/2009

You should read more carefully before reprimandng the person who submitted the recipe. They do say the sauce is for dipping!

Sarah Jo
24

Sarah Jo

2/18/2012

My husband and kids absolutely loved this new way of eating nachos. I used my own homemade pizza sauce. They swarmed over the nachos and inhaled--I didn't even get to try one! I guess I'm gonna have to make this again soon if I'm going to get to try it myself. This recipe's a keeper.

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