Italian Nachos
Inspired by Italian Nachos from a local restaurant, this twist on nachos add in high-quality Italian cheese and a homemade bruschetta-like salsa for an explosion of flavor in a fun-to-eat meal.
Servings 8 servings
Calories 300kcal
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
Instructions
- 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!
Nutrition
Calories: 300kcal