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Italian Nachos

The perfect snack while watching the Super Bowl: Here's TV super-chef Guy Fiori's recipe for Italian Nachos.

Italian Salsa

  • 1 Tbs. minced garlic, approximately 2 cloves

  • 1/3 cup minced red onion

  • 4 Roma tomatoes, seeded and diced (small dice)

  • 8 Peppadews (sweet piquante peppers), seeded and diced, plus 2 Tbs. Peppadew juice
  • 2 Tbs. capers (1 Tbs. rough chopped, 1 Tbs. whole)
  • 2 Tbs. fresh Italian parsley, chopped
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. freshly cracked black pepper
  • Salt to taste

    Combine all salsa ingredients in a non-reactive bowl; stir well to combine and set aside.

    Meat Filling

  • 1 Tbs. extra-virgin olive oil
  • 1/2 lb. lean ground beef
  • 1/2 lb. turkey Italian sausage, casings removed
  • 1/4 yellow onion, small dice, approximately 1/4 cup
  • 2 cloves garlic, minced, approximately 1 Tbs.

    In a medium sauté pan over medium-high heat, add in half of olive oil. Cook ground beef and sausage in oil until cooked through, and remove from pan. Add remaining olive oil and sauté onion 4 to 5 minutes, until starting to turn opaque. Add garlic and cook 2 minutes more, taking care not to burn the garlic. Add the meat mixture back in, combine and set aside.


  • 1/4 cup ricotta cheese
  • 1/4 cup sour cream
  • 8 ounces mozzarella, grated
  • 2 ounces hard salami, julienned
  • 4 green onions, thin sliced, to top
  • 1 Tbs. fresh basil, julienned
  • 1 Tbs. fresh Italian parsley, chopped
  • 2 Tbs. pepperoncini rings (optional)

    Combine ricotta and sour cream in a small food processor or blender; place in a resealable plastic bag and set aside. Prepare other ingredients and set aside.


  • 1 package wonton wrappers, cut in half diagonally
  • 3 cups canola oil
  • Salt

    1. Heat oven to a low broil. Position rack to approximately 9 inches below burner.
    2. In a heavy skillet, heat oil to 350 degrees F. Add wonton wrappers, just a few at a time, as they cook extremely fast. As soon as they puff, flip and they will start to brown; remove to a paper towel–lined plate. Sprinkle with salt as they come out.
    3. In an oven-safe dish, arrange a layer of chips, then some meat mixture (reheated if necessary) and sprinkle with mozzarella. Repeat, layering up and finishing with cheese. Place under broiler until cheese is melted (don’t take your eyes off this step).
    4. Remove from oven and top with salami, fresh herbs and salsa. Cut a hole in corner of bag holding ricotta mixture and drizzle over top. Serve immediately.

    Yield: 8 servings

    Per serving: 534 calories, 32 g carbohydrates, 23 g protein 23, 34 g fat (10 g saturated fat), 84 mg cholesterol, 3 g dietary fiber, 592 sodium

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