Johnny Carino’s Italian Nachos

With this recipe, Carino’s created a tasty change from the traditional Mexican nachos.

Johnny Carino’s Italian Nachos is a popular appetizer that combines the flavors of Italian cuisine with the beloved concept of nachos. These nachos feature crispy wonton wrappers as the base, providing a delightful crunch that perfectly complements the savory toppings. The dish typically includes Italian sausage, diced tomatoes, sliced black olives, pepperoncini peppers, and diced red onion, creating a colorful and flavorful combination.

One of the standout elements of Johnny Carino’s Italian Nachos is the generous amount of cheese used to top the dish. A combination of shredded mozzarella and grated Parmesan cheeses is melted over the nachos, creating a gooey and indulgent layer that binds all the ingredients together. The melted cheese adds richness and enhances the overall taste experience.

To add a fresh and aromatic touch, Johnny Carino’s Italian Nachos are typically garnished with chopped fresh basil. This herb brings a fragrant and herbaceous note to the dish, balancing the richness of the cheeses and adding a touch of brightness.

Served with marinara sauce on the side for dipping, Johnny Carino’s Italian Nachos offer a unique and delicious twist on the classic nachos. The combination of Italian-inspired flavors and the satisfying crunch of the wonton wrappers make these nachos a crowd-pleasing appetizer option that is sure to delight Italian food lovers and nacho enthusiasts alike.

SERVES: 4

INGREDIENTS:

• 1 (12-ounce) package wontons
• 1 (1 pound) package ground pork
• 3-4 tablespoons olive oil
• ½ cup Alfredo sauce
• 1 (6-ounce) package grilled chicken pieces
• 2 diced Roma tomatoes
• ½ cup sliced olives
• ¼ cup pepperoncini peppers
• Jalapeño peppers, to taste
• 1 cup shredded mozzarella cheese

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Cut the wontons on the diagonal to form triangles.
3. Cook the ground pork in a sauté pan with 3-4 tablespoons of olive oil for 10-12 minutes until browned.
4. Toss the wonton triangles in olive oil and place them in a single layer on a baking sheet.
5. Bake the wonton triangles for about 6 minutes, or until lightly browned. Remove from the oven and place them on paper towels to drain.
6. Pile the wontons on a large serving platter and drizzle them with ½ cup of Alfredo sauce.
7. Add the cooked ground pork, grilled chicken pieces, diced Roma tomatoes, sliced olives, pepperoncini peppers, and jalapeño peppers (to taste) to the wontons. Top with shredded mozzarella cheese.
8. Microwave the assembled nachos for 1-2 minutes, or until the cheese melts.

VARIATIONS:

• Vegetarian Option: Skip the Italian sausage and focus on incorporating a variety of vegetables. Consider adding sautéed mushrooms, roasted bell peppers, and artichoke hearts for a hearty and flavorful vegetarian version.
• Chicken Alfredo Nachos: Instead of using Italian sausage, substitute grilled or shredded chicken breast. Toss the chicken in Alfredo sauce before layering it over the wonton wrappers. Top with diced tomatoes, sliced black olives, and shredded mozzarella cheese.
• Spicy Italian Nachos: For those who enjoy a bit of heat, add some spicy elements to the nachos. Include sliced jalapeños or crushed red pepper flakes to give the dish a kick. You can also drizzle a spicy marinara or arrabbiata sauce over the nachos for an extra punch of flavor.
• Mediterranean Twist: Give the nachos a Mediterranean flair by adding ingredients like crumbled feta cheese, diced cucumbers, and Kalamata olives. Garnish with fresh parsley and a squeeze of lemon juice for a refreshing and tangy twist.
• BBQ Chicken Nachos: Incorporate barbecue flavors by using BBQ sauce-coated grilled or shredded chicken. Add caramelized onions, diced bell peppers, and shredded smoked Gouda cheese. Finish with a drizzle of BBQ sauce and a sprinkle of chopped cilantro.
• Margherita Nachos: Simplify the toppings to capture the classic flavors of a Margherita pizza. Use sliced fresh tomatoes, fresh mozzarella cheese, and torn basil leaves. Drizzle with balsamic glaze for added sweetness and tanginess.