Our family loves nachos.
They are a relaxed Friday night fix that is 100% comfort food. They are usually a pretty good excuse to use up any leftovers that we have in the fridge. There is nothing that hasn’t made its way onto our nacho board!
Recently, we had a few more Italian style ingredients on hand, so it was a great time to pull out the chianti and have an Italian style night! It was delish and sooo worth it! You know the drill… it is all about the layers. Layer all of the ingredients in a shallow pan and oh la la…. That’s amore!
This is a fabulous family meal but can also be a great appetizer to serve with friends, or why not just top all of the ingredients onto some pizza dough and pop it into the oven for pizza night?!
House too hot to turn on the stove? No problem! This works equally well on the BBQ. (Check to see if your cookware is BBQ friendly)
Give it a try and let us know what you think!
From our family to yours,
Italian style nachos
2 bags pita bread cut into triangles
2 cups shredded mozzarella
10 slices provolone
300g Salametti salami, thinly sliced and halved
2 cups grilled vegetables, diced (we used leftover zucchini, bell pepper, and eggplant)
1 cup hot banana pepper rings or jardiniere
1 cup chunky marinara sauce
Grated Parmesan, for finishing
Preheat oven to 350 degrees.
If using pita bread, slice into triangles and spray with oil.
Bake for 10 min. Remove from oven and let cool.
Preheat over to 450 degrees.
In a shallow baking pan, layer pita chips, mozzarella, salami, hot banana pepper rings, grilled vegetables, and sauce.
Place provolone slices on top.
Place in oven until the mozzarella and provolone melt.
If desired, use the broiler to crisp up the top.
Remove from oven and add grated Parmesan.