| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 8 piquante peppers, seeded and diced (recommended: Peppadew)
- 4 Roma tomatoes, seeded and small diced
- 1/3 cup minced red onion
- 1/4 cup chopped Italian parsley leaves
- 2 tablespoons capers, 1 tablespoon roughly chopped, 1 tablespoon whole
- 2 tablespoons piquante pepper juice
- 1 tablespoon minced garlic, about 2 cloves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly cracked black pepper
- Pinch kosher salt
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 pound ground beef (80/20 lean muscle to fat ratio)
- 1/2 pound Italian turkey sausage, casings removed
- 1/4 yellow onion, small diced, about 1/4 cup
- 1 tablespoon minced garlic
- 1/4 cup ricotta cheese
- 1/4 cup sour cream
- 8 ounces mozzarella, grated
- 2 ounces hard salami, julienned
- 1 tablespoon julienned basil leaves
- 4 green onions, thinly sliced
- 2 tablespoons sliced pepperoncini, optional
Instructions
- Salsa:
- Combine all the ingredients in a nonreactive bowl. Set aside and allow the flavors to marry.
- Filling:
- In a medium-sized saute pan over medium-high heat, add half of the olive oil. Cook both the ground beef and turkey sausage until cooked through, then remove them from the pan to a plate. Add the remaining olive oil to the pan and saute the onion until it turns opaque, about 4 to 5 minutes. Stir in the garlic and cook for 2 minutes longer while preventing it from burning. Return the meat mixture to the pan. Combine the ingredients well and set the filling aside.
- Toppings:
- Combine the ricotta cheese and sour cream in a small food processor or blender. Mix well and pour it into a resealable bag.
- Prepare the remaining toppings and hold until you are ready to assemble the nachos.
- Chips: In a heavy skillet, over medium heat, heat the oil to 350 degrees F. Carefully lower the wonton wrappers into the oil, in batches, since they cook extremely fast. As soon as they puff up, make sure you flip them over. Once they start to brown, remove them to a plate lined with a paper towel. Sprinkle them with salt as soon as they are out of the oil.
- Nachos:
- Preheat the oven to a low broil and position a rack approximately 9 inches below the burner.
- In a large oven-safe dish, arrange a layer of chips, a layer of meat mixture, (reheat if necessary), and sprinkle everything with some mozzarella. Repeat this action with the second half of the ingredients, and again finish with the cheese. Put the dish under the broiler until the cheese has melted, (keep a close eye on this). Remove the nachos from the oven and top with the salami, fresh herbs and salsa. Take the bag holding the ricotta/sour cream mixture, and create an instant pastry tip by cutting a hole in the corner of the bag. Drizzle the sauce over your nachos, sprinkle with the green onions and pepperoncini, if using, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 328 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 79 mg |
| Sodium | 566 mg |
Reviews
You forgot to add the ingredients for the chips in the list. Wonton wrappers? How many? How much or how deep for the oil? Kinda’ need this information in order to prepare the dish.
Delicious!! Made this for our family and everyone loved it!!
Great!
turkey sausage ruined it
Looks really good I will have to make it
Crazy good! I love nachos, seriously, if I got to choose my last meal, it would be nachos. I love variations of the classic, like this recipe. The salsa is great. I couldn’t find that type of pepper so I used jarred cherry peppers and turned out delicious! For the toppings, I only used sour cream (not a fan of ricotta), no basil and pepperoni which I added before broiling to get crispy. I also used pita chips (which I love because they never get soggy). Absolutely making again… hopefully soon!
Made this tonight for a Mexican Italian theme tailgate and it was a hit with everyone!I bought cilantro by mistake instead of the Italian parsley so I went with it and I thought it added a little more Mexi to it.Will definitely be adding this to the recipe file.
Wow! This is an amazing recipe. It’s delicious and just the right amount of spicy. I served it as sort of a TV-watching-sports meal cut into squares for easy scooping up a portion onto individual small plates. I served the salsa and sour cream/ricotta cheese mix on the side. I never had prepared wontons like this before and was nicely surprised at how perfect they worked.
I baked the wantons and they turned out great
I diidn’t fallow the recipe exactly, and it still turned out fantastic! Thanks Guy!!