Recipe by reneeg
"Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos."
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bulk Italian sausage
1 (7-1/2 ounce) bag
1 (2 ounce) package
shredded mozzarella cheese
banana peppers, drained
1 1/4 cups
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.
these were good but not great. Good idea to use up the ingredients if you need to though.
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.
You should read more carefully before reprimandng the person who submitted the recipe. They do say the sauce is for dipping!
These are delicious, by far my favorite go-to appetizer when we are thinking of eating out at night. I have made these both with regular tortilla chips and with fried wonton wrappers (just like the restuarant) and I think the wonton wrappers add another dimension to this recipe!
My family absolutely loved this. I didn't have the pepperoni or the banana peppers and I used Cheddar cheese instead of mozerella. I thought it was okay, but like I said the hubby and kids thought it was the best thing ever. My hubby said this recipe is a keeper!
The sauce is supposed to be served as dipping sauce. I'm not sure how it ended up as a topping. Just to let you all know!
Not bad. While I'm a sucker for authentic nachos, I found these to be a fun change of pace. Actually, If it weren't for these being so dry, I'd award a perfect rating. I definitely woulddn't attempt these again without making TWO very important adjustments. First, I'd fry up my sausage and then add just enough pizza (or spaghetti) sauce to moisten. This time, I drizzled my nachos with sauce as Christina did (over the meat layer). Had I served it on the side, my nachos would have been SUPER dry (even more so than they already were). I'd also change the cooking method. Instead of broiling, I think baking at 350 for 10-15 minutes would yield a better outcome. I nearly burt my nachos and I rarely ever burn anything! Other than slightly modifying how I prepared these, I only made one additional change. I sprinkled my nachos with a couple of sliced green onions because they just seemed to be missing that little something... I think sliced olives would be a nice touch too, but since my hubs and I don't care for them, I didn't bother. All in all, these were good, but my allegiance still goes to Laura B. for her restaurant style chicken nachos, also on this site. I'm glad to have given your recipe a try, but I'm not a convert just yet. Thanks anyways, reneeg! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Nachos Restaurant-Style
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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