When I casually mentioned I was thinking of doing a recipe for nachos a few weeks ago, Julia blurted out, “Can you make Italian nachos?!” You see, back when we lived in Idaho Falls, there was this place, Johnny Carino’s, that had Italian nachos on their appetizer menu. Before food restrictions became a thing, they were one of Julia’s absolute favorite dishes. And honestly, it’s easy to see why. They’re deliciously addictive, and they feed a small crowd.
Now, let’s be clear: you won’t find these “nachos” in Italy, and you definitely won’t find them in Mexico. But being a purist about food just means you’re missing out on a whole lot of fun! Our family is traveling to Italy this summer for a big intergenerational birthday trip, and we’re soaking up all the incredible local produce and pasta. But sometimes, you just need a little culinary mashup, a little unexpected delight, and these Italian nachos deliver on all fronts.
I did take some liberties in my version so it’s a bit lighter with a tomato-forward topping. My brother Brandon—who remembers the dish from when we lived in Idaho—said these were better than the restaurant version. So I’m here to spill the details.
How to Make Italian Nachos
These aren’t gluten-free or dairy-free, but they are undeniably delicious. The key is in the layers of flavor and that irresistible texture, thanks to the stint in the oven.
What You’ll Need:
- A jar of Rao’s Alfredo Sauce – or your favorite creamy Alfredo
- A 1-pound bag Stacy’s Pita Chips – the bigger the bag, the better!
- A couple boneless, skinless chicken thighs – or more if you’re making a big batch
- Italian seasoning blend – your favorite mix or you can make your own
- Spicy Italian pork sausage – you can swap to mild if you’re spice-averse, but trust me that even my kids thought it was fine
- Pepperoncini – the mild, sweet heat in these pickled peppers adds such a good note
- Fresh buffalo mozzarella – this is going to be a little richer with a bit more tang due to the higher milkfat content, but you can use regular mozzarella
- Cherry tomatoes – you can also sub grape tomatoes or even Roma tomatoes, but I like the juiciness of the cherry size
- Fresh basil – not optional!
- High-heat cooking oil – like avocado oil
- Really good olive oil – the grassy kind for the “salsa”
- Sliced black olives – optional if you don’t care for them
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
shop nowLet’s Get Cooking!
1. Crispy Sausage First: Heat a pan to medium-high and toss in your pork sausage (I used my favorite Caraway sauté pan). Break it up with a wooden spoon and let it do its thing. We’re looking for color development and some serious fat rendering. This is crucial for those crispy, flavorful bits that really make these nachos sing. Don’t rush this part – it can take 10-15 minutes, but the texture payoff is worth it! Once it’s beautifully browned and crispy, turn off the heat and let it cool slightly.
2. Grill or Sauté the Chicken: While the sausage is doing its thing, let’s get the chicken going. I used my indoor grill, but an outdoor grill or even just sautéing in a pan works great.
- In a bowl, coat your chicken thighs with about ½ tsp of Italian seasoning blend per piece and a drizzle of high-heat cooking oil. Use tongs to get it all evenly coated.
- Grill on high heat for about 5-7 minutes per side, depending on thickness. You want nice grill marks and cooked-through chicken.
- Once cooked, let them cool for a few minutes before slicing them into bite-sized pieces.
3. Layering Up the Goodness: This is where the magic happens! Grab a pizza-plate sized pan or sheet pan–you’ll be making layers.
- Spread a single layer of pita chips over the pan.
- Shred about â…“ cup of fresh buffalo mozzarella over the chips using a medium-size grater. (A microplane works too if you want really fine shreds!)
- Spoon over about ¼ cup of your cooked sausage, scattering it evenly.
- Take one of your cut chicken thighs and scatter the bite-sized pieces over the layer.
- Drizzle about 4 tablespoons of Alfredo sauce over the top. No need to warm it up – straight from the room-temp jar is perfect.
- Add a tablespoon or two of sliced black olives (if you’re using them) and a good scattering of pepperoncini.
- Pop the pan under the broiler for about 2 minutes. Keep a close eye on it – you want the cheese melty and the chips lightly toasted, not burnt! Position it toward the middle of the oven to prevent it from getting too dark.
4. Second Layer, More Flavor! Repeat the layering process! This is what separates restaurant-style nachos from most home versions.
- Another layer of pita chips.
- More mozzarella, sausage, chicken, Alfredo, olives, and pepperoncini.
- Back under the broiler for another 2 minutes. Again, watch it like a hawk!
5. The Freshest Finishing Touch: Bruschetta Salsa! While your nachos are broiling, whip up this fresh salsa – it’s the perfect counterpoint to the rich, savory layers.
- In a small food processor, combine 2 cups of cherry tomatoes, about ½ cup of fresh basil leaves, 1 tsp of Italian seasoning, and 1-2 tablespoons of really good olive oil.
- Pulse for 3-4 seconds until it’s a chunky salsa consistency.
6. Serve It Up! As soon as your nachos come out of the oven, spoon that incredible bruschetta salsa all over the top. Trust me, the aroma alone will have a crowd gathering in your kitchen! If you have a moment (and the hands haven’t already descended upon them!), garnish with a few extra fresh basil leaves.
These Italian nachos are an absolute party pleaser and a testament to the fact that sometimes, breaking the rules leads to the most delicious discoveries.
What are some of your favorite “rule-breaking” recipes that are surprisingly delicious? I’d love to hear ’em!
Italian Nachos
Ingredients:
- 1 1/2 cups Rao’s Alfredo Sauce
- 16 oz bag Stacy’s Pita Chips
- 2 boneless, skinless chicken thighs, seasoned with 1 tsp Italian seasoning and grilled until done
- 1/2 lb bulk spicy Italian pork sausage, cooked
- 1/3 cup drained sliced pepperoncini
- 4-6 oz fresh mozzarella di bufalo
- 1/4 cup sliced black olives
For the Bruschetta Salsa
- 2 cups cherry tomatoes
- a generous handful fresh basil leaves
- 1/2 tsp Hey Old Sport Overachiever Seasoning
- 1-2 TBSP extra virgin olive oil
Directions:
- Turn the broiler on high in your oven.
- On a large baking sheet, lay down a layer of pita chips. Top with 1/3 of the mozzarella and 1/2 cup of Alfredo sauce. Add half of the chicken, half of the sausage, and half of the olives. Broil on high for 1-2 minutes, remove from the oven and add the rest of the pita chips on top in another layer, topped with the remaining ingredients. Broil on high for 2-3 minutes until chips are toasted, cheese is melted, and the sauce begins to bubble. Remove from the oven.
- While the nachos cool, add the bruschetta ingredients to a food processor and blitz a few times until coarsely chopped and combined. Spoon over top and serve warm!
I can figure out to make this lactose free (sub soy mozzarella and parmesan cheese) but what’s the sub to make it gluten free? Corn chips? Or does that skew too Mexican?
This is late in coming but what about Milton’s Crispy Sea Salt Gluten Free Crackers? They don’t have the heft of pita chips so may not be suitable but do have a closer flavor profile. If you try it, please post if it worked.