A fun twist on the original. These Italian Nachos are loaded with a homemade Parmesan cheese sauce, spicy Italian sausage and roasted bell peppers.
I think I just found my new favorite appetizer.
I took classic nachos and made them even better by loading them up with Italian flavors. These nachos start off with my homemade tortilla chips. They require a little extra effort but are totally worth it. The nachos are then piled high with spicy Italian sausage, homemade Parmesan cheese sauce, black olives and roasted bell peppers.
I roasted both green and red bell peppers in the oven with a drizzle of olive oil for a colorful topping for these nachos.
You can use store bought jarred roasted red peppers if you are in a pinch.
To roast the peppers I place them on a baking sheet with a drizzle of olive oil. I cook them for 20-30 minutes in a 450 degree oven until they are caramelized on the outside. Immediately after I take them out of the oven I cover them with aluminum foil and allow them to cool. This allows the peppers to steam and become tender.
Homemade tortilla chips are easier to make than you think. I like to cook my tortilla chips while my peppers are roasting in the oven.
To assemble the nachos start by spooning on the cheese sauce. (It’s good to do this in layers to ensure all of the chips are covered in cheese). Next top with roasted peppers, sausage, olives and fresh basil.
Now dig in!
Love these Italian Nachos? Here are some more appetizers you’ll love:
- 4 ounces homemade tortilla chips (about 2 cups)
- cheese sauce, recipe follows
- roasted bell peppers, recipe follows
- ½ cup Italian hot sausage, cooked and crumbled
- 1 tablespoon black olives
- 1 tablespoon fresh basil, chopped
- ½ of a red bell pepper
- ½ of a green bell pepper
- olive oil for drizzling
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- ½ cup milk (I used 1%)
- 2 tablespoons provolone cheese
- To assemble the nachos start by spooning on the cheese sauce. (It's good to do this in layers to ensure all of the chips are covered in cheese). Next top with roasted peppers, sausage, olives and fresh basil.
- Serve immediately while cheese sauce is still hot.
- Preheat oven to 450 degrees.
- Place peppers on a baking sheet and drizzle with olive oil. Place in the oven and bake for 20-30 minutes until caramelized and charred on the outside.
- Take them out of the oven and cover them with aluminum foil and allow to cool. Takes about 20 minutes.
- Add butter to a small saucepan and melt.
- Whisk in flour and stir constantly for 1 minute.
- Stir in milk and bring to a simmer. Cook until thickened, 2-3 minutes, stirring constantly.
- Take off of the heat and stir in cheese. Immediately pour on top of nachos.
- Note: Do not make this too far in advance. I like to make this sauce a minute or two before I assemble. The sauce will get thicker the longer it sits.