**Creating Italian-Style Nachos: A Step-by-Step Guide**
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### Introduction
In this video, we’re taking a beloved Mexican dish, the nacho, and giving it an Italian twist! The result is a mouthwatering combination of flavors that’s sure to impress your guests. From tender meat cooked to perfection to a zesty salsa packed with unique ingredients, these Italian-style nachos are a delicious departure from the norm.
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### Ingredients
**For the Meat Toppings:**
- Italian turkey sausage
- Ground beef
- Onion
- Garlic
- Pinch of salt and pepper
**For the Italian Salsa:**
- Capers
- Peppadews (for their sweet and spicy kick)
- Tomatoes
- Red onion
- Fresh parsley
- Olive oil
- Additional salt and pepper to taste
**For the Chips:**
- Wonton skins (fried or baked)
**For the Assembly:**
- Mozzarella cheese
- Provolone cheese (optional for extra richness)
- Grated Parmesan cheese
- Salami slices
- Green onions
- Fresh basil
- Italian parsley
- Pepperoncini, diced
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### Instructions
#### Step 1: Prepare the Meat Toppings
Start by cooking your Italian turkey sausage and ground beef in a pan. Add a little onion to give it some sweetness and a pinch of garlic for aroma. Let the meat cook down until it’s nice and brown, with a slight crispiness. Don’t worry about burning the garlic here—the moisture from the meat will keep it tender.
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#### Step 2: Make the Italian Salsa
While the meat is cooking, let’s focus on the salsa. Begin by dicing up your Peppadews and capers. These add a unique flavor profile—sweet with just a hint of heat. Next, chop your tomatoes (a lot of them!) and red onion. Finely chop the parsley as well. Combine all these ingredients in a bowl and give it a good mix. To add an extra kick, toss in a touch of Peppadew liqueur for that zesty flavor.
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#### Step 3: Fry the Wonton Skins
For the chips, we’re using wonton skins instead of traditional tortilla chips. Separate them carefully and drop them into hot oil. Be sure not to overcrowd the pan—fry them one or two at a time so they cook evenly and stay crispy.
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#### Step 4: Assemble the Nachos
Once your chips are ready, layer them on a baking dish. Top each chip with a generous portion of the meat mixture. Sprinkle mozzarella, provolone, and Parmesan cheeses over the top for that extra melted cheesy goodness.
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#### Step 5: Add Toppings and Finish in the Oven
Before putting them under the broiler, add your Italian-style toppings: slices of salami, diced green onions, fresh basil, Italian parsley, and a sprinkle of diced pepperoncini. These additions bring vibrant colors and flavors to the dish.
Place the assembled nachos under the broiler for a few minutes until the cheese melts and everything starts to brown nicely. Keep an eye on them since the wonton skins can burn quickly once they’re fried.
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#### Step 6: Serve
Once out of the oven, let them cool just enough so you can handle them. These Italian-style nachos are best enjoyed with your hands—each bite offers a delightful mix of textures and flavors that will make every guest at your table say “dynamite!”
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### Final Thoughts
This dish is all about layering and balance—sweet, salty, spicy, and tangy flavors come together in perfect harmony. By taking traditional nachos and adding an Italian twist with unique ingredients like capers, Peppadews, and salami, you’ve created something truly special. So next time you’re looking for a party-worthy dish, give these Italian-style nachos a try—you won’t regret it!
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Enjoy making this delicious recipe and sharing it with friends and family!
"WEBVTTKind: captionsLanguage: enthis right here is some Italian turkey sausage and some ground beef just hit it with a little bit of onion and this is gonna be going for these great guy Talia nachos let the meat kind of cook down get nice and brown a little crisp to it just gonna hit a pinch of some garlic not worried about the garlic burning right now because there's so much moisture in the pan gonna let this turn the heat down a bit these gonna be topped on top of some great Italian nachos and speaking of great Italian nachos I need to work on the salsa for that capers and peppadews you know I love the Peppadew and this kind of sweet a little bit of heat but it's gonna be a great basis for this so some Tomatoes some onions all going to go together to make this great Italian salsa go ahead and dice these up peppadews in the bowl and to really give this Italian salsa its own little kick just a touch of that great Peppadew liqueur that's in there next up tomatoes a lot of tomatoes but it is a salsa chop those capers up so they're not little brining buds that scare somebody when they get a bite next red onion and now some parsley Parsley's done okay a lot of shopping here on Big Bite I know but it always makes it worth it and this going on top of the nachos we dynamite okay a little more garlic some salt fresh cracked pepper and let's give this a little mix and a little olive oil on top of that not too much but Wow look at that now I'm going to get into doing some of the well looks like some chips for the nachos here these are wonton skins so drop them into the oil separating them a little bit you don't want to put two or three at the same time it's get a few of those in it's the layers that really make this work you know it's not just put down a bunch of chips and clump everything on top take the time stack the chips nicely get the meat on there evenly and these are really gonna come out great so people grab them they get one that really has kind of everything to it all right these bad boys into the broiler now keep an eye on them because those skins have already been fried they could go really fast Oh looks dynamite sprinkle that on the top then like you're doing an Italian style got to have some salami say Julie end up some salami some green onions some nice color in there of course some basil a little Italian parsley and for some of that fresh bite how about a little bit of pepperoncini that's diced up Oh excellentthis right here is some Italian turkey sausage and some ground beef just hit it with a little bit of onion and this is gonna be going for these great guy Talia nachos let the meat kind of cook down get nice and brown a little crisp to it just gonna hit a pinch of some garlic not worried about the garlic burning right now because there's so much moisture in the pan gonna let this turn the heat down a bit these gonna be topped on top of some great Italian nachos and speaking of great Italian nachos I need to work on the salsa for that capers and peppadews you know I love the Peppadew and this kind of sweet a little bit of heat but it's gonna be a great basis for this so some Tomatoes some onions all going to go together to make this great Italian salsa go ahead and dice these up peppadews in the bowl and to really give this Italian salsa its own little kick just a touch of that great Peppadew liqueur that's in there next up tomatoes a lot of tomatoes but it is a salsa chop those capers up so they're not little brining buds that scare somebody when they get a bite next red onion and now some parsley Parsley's done okay a lot of shopping here on Big Bite I know but it always makes it worth it and this going on top of the nachos we dynamite okay a little more garlic some salt fresh cracked pepper and let's give this a little mix and a little olive oil on top of that not too much but Wow look at that now I'm going to get into doing some of the well looks like some chips for the nachos here these are wonton skins so drop them into the oil separating them a little bit you don't want to put two or three at the same time it's get a few of those in it's the layers that really make this work you know it's not just put down a bunch of chips and clump everything on top take the time stack the chips nicely get the meat on there evenly and these are really gonna come out great so people grab them they get one that really has kind of everything to it all right these bad boys into the broiler now keep an eye on them because those skins have already been fried they could go really fast Oh looks dynamite sprinkle that on the top then like you're doing an Italian style got to have some salami say Julie end up some salami some green onions some nice color in there of course some basil a little Italian parsley and for some of that fresh bite how about a little bit of pepperoncini that's diced up Oh excellent\n"
