Italian Nachos - inspired by Guy
My family and I ate at Guy Fieri's American Kitchen and Bar last week. The best thing we ate, and we ate a lot, were his Guy's Talian Nachos. So, the full recipe is online but here is my rendition of the recipe. My husband said that mine were better than the restaurant! He is always so honest, so I will trust him on this. 😀
Make your own Italian salsa first. Let the flavors marry while you are prepping the rest. Ingredients for your own salsa:
1 cup of grape tomatoes, chopped
1/2 of a red onion, chopped
2 tbsp parsley, chopped
1 jalapeno, chopped
5 pepperoni peppers, chopped
3 hot cherry peppers, chopped
2 garlic cloves, diced small
2 tbsp olive oil
6-8 basil leaves, chiffoned
Salt and pepper
Topping Ingredients:
5 green onions, chopped
3 oz of salami, sliced into Julianne cuts
6 oz of shredded cheddar cheese
6 oz of shredded mozzarella
Your meat:
1/2 pound ground beef
2 links of sweet Italian sausage, casing removed
1/2 of an onion, chopped
1 Tbsp olive oil
- put the olive oil in a pan and heat it up. Put the onion in the pan with a little salt and pepper. Cook the onion for about 5 minutes. Then add the beef and sausage. Cook and break up. Season with salt, pepper, garlic, Italian seasoning, and paprika. There is not precise measurement here, just sprinkle. Reserve meat mixture.
Your "creamy" element
Whip 1/2 cup ricotta with 1/2 cup of sour cream (or plan greek yogurt). You can put this in a plastic bag and cut off the top. This would allow you to drizzle it over the top of your nachos when they come out of the oven.
Once you have everything prepped, line up a little assembly line. I used round yellow corn tortilla chips, spread in a 9x13 pan. I used 2 pans and used all the ingredients. Be mindful of your ingredients so you spread everything evenly on each tray. For the chips, I made a thin layer of chips and began topping. You don't want to pile the chips high and then just top them because you will end up with a whole bunch of plain chips underneath, and that's not good. So you start your first layer with the meat mixture. Then add some mozzarella cheese. Then add some salsa. Add more chips. Repeat your layers, only this time, add the cheddar instead of mozzarella. Put your nacho trays underneath a 450 degree broiler on the bottom rack. This will only take 7-10 minutes. Serve with the ricotta/sour cream on the top and sprinkle with green onion.
This was amazing. You have to check it out. It seems like a lot of ingredients but it is worth it. You can always mix the salsa ahead of time, as well as the ricotta/cream mixture.
Make your own Italian salsa first. Let the flavors marry while you are prepping the rest. Ingredients for your own salsa:
1 cup of grape tomatoes, chopped
1/2 of a red onion, chopped
2 tbsp parsley, chopped
1 jalapeno, chopped
5 pepperoni peppers, chopped
3 hot cherry peppers, chopped
2 garlic cloves, diced small
2 tbsp olive oil
6-8 basil leaves, chiffoned
Salt and pepper
Topping Ingredients:
5 green onions, chopped
3 oz of salami, sliced into Julianne cuts
6 oz of shredded cheddar cheese
6 oz of shredded mozzarella
Your meat:
1/2 pound ground beef
2 links of sweet Italian sausage, casing removed
1/2 of an onion, chopped
1 Tbsp olive oil
- put the olive oil in a pan and heat it up. Put the onion in the pan with a little salt and pepper. Cook the onion for about 5 minutes. Then add the beef and sausage. Cook and break up. Season with salt, pepper, garlic, Italian seasoning, and paprika. There is not precise measurement here, just sprinkle. Reserve meat mixture.
Your "creamy" element
Whip 1/2 cup ricotta with 1/2 cup of sour cream (or plan greek yogurt). You can put this in a plastic bag and cut off the top. This would allow you to drizzle it over the top of your nachos when they come out of the oven.
Once you have everything prepped, line up a little assembly line. I used round yellow corn tortilla chips, spread in a 9x13 pan. I used 2 pans and used all the ingredients. Be mindful of your ingredients so you spread everything evenly on each tray. For the chips, I made a thin layer of chips and began topping. You don't want to pile the chips high and then just top them because you will end up with a whole bunch of plain chips underneath, and that's not good. So you start your first layer with the meat mixture. Then add some mozzarella cheese. Then add some salsa. Add more chips. Repeat your layers, only this time, add the cheddar instead of mozzarella. Put your nacho trays underneath a 450 degree broiler on the bottom rack. This will only take 7-10 minutes. Serve with the ricotta/sour cream on the top and sprinkle with green onion.
This was amazing. You have to check it out. It seems like a lot of ingredients but it is worth it. You can always mix the salsa ahead of time, as well as the ricotta/cream mixture.
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