Easy Italian Nachos
These easy sheet pan Italian nachos are a great appetizer and perfect for game day or a large crowd! This is an Italian version of traditional nachos most often found in Mexican cuisine or Tex-Mex cuisine.
This Italian nacho recipe is a copycat version of the famous “Italchos”™ that the famed Dallas restaurant Terilli’s introduced back in the 70’s.
People went crazy over Terilli’s concept of an “Italian nacho,” afterall, especially in Texas, when we say nacho, we think Mexican food, right? Well, with a few simple ingredients, you can turn a baked flour tortilla into an Italian masterpiece on a moment’s notice!
Here’s what you’ll need
You’ll need a large baking sheet, parchment paper, a little oil and a sharp knife.
The beauty of this great recipe is that you can add your own twist to the recipe to make your own version of Italian nachos. Here’s what I used for this fast appetizer:
- Flour tortillas – large baked flour tortillas, lightly brushed with olive oil first, then baked. These are an easy and inexpensive way to create a hassle-free crust – and they’re perfect because you can cut the individual nachos whatever size you like.
- Olive oil – a little brush of oil on each tortilla ensures a crispy crust for your nachos
- Garlic powder – just a pinch of granulated garlic powder for each tortilla – it’s what makes this italian nachos recipe Italian!
- Italian meat – I used about a cup of finely diced, uncured pepperoni slices; you could substitute with salami, hot italian sausage, mild italian sausage, italian seasoned ground beef
- Vegetables – banana peppers, black olives, mushrooms, green bell pepper, and/or onions
- Marinara sauce – I just use my favorite jarred marinara, but you could also use homemade marinara, a creamy alfredo sauce or a high-quality pesto sauce
- Melty cheese – typically, a melty cheese like fresh Mozzarella is used in Italian recipes, but you can substitute with any other type of melting cheese like shredded Mozzarella, Fontina cheese or Havarti
- Aged cheese – Finish the or an aged cheese like Parmesan cheese, Asiago cheese or grated Pecorino Romano
- Herbs – garnish the nachos with a sprinkling of your favorite Italian herb – dried basil, fresh basil, fresh parsley or dried parsley, fresh thyme or a general dusting of a good Italian seasoning blend with or without red pepper flakes
How to make Italian nachos
Preheat oven to 375° F degrees
Place parchment paper over sheet pan and lightly oil
Lightly oil one side of each flour tortilla and sprinkle each tortilla with a little garlic powder; place on baking tray; bake 7-10 minutes until tortillas are light golden brown; remove from oven and set aside
Sprinkle a generous amount of cheese over each tortilla; you can use shredded cheese or cheese slices here
Next, use the back of a spoon and smear a little marinara over the cheese
Top with finely diced salami, finely chopped red onion (optional), and finely diced banana peppers (pepperoncini)
Sprinkle each Italian nacho with a little grated aged cheese (Parmesan, Romano, Asiago) and return sheet pan to the oven; bake 10-12 minutes until the aged cheeses have started to melt
Remove each Italian flour tortilla from the pan and transfer to a cutting board; use a sharp knife or pizza cutter and cut the tortillas into 6 triangular pieces; garnish with herbs, plate and serve with the dipping sauce of your choice
Recipe tips
- Use a generous amount of cheese for the first layer so that the sauce won’t make the Italian nacho soggy
- Whatever toppings you put on your nachos, make sure they’re cut or diced into fine pieces; Why? The nachos are easier to eat and they don’t fall apart mid-bite:)
- If you want a golden brown, baked cheese topping, add a melting cheese :(like mozzarella cheese) to the top and place under the broiler for a few minutes
- Since these are baked, there’s no need to drain them on a paper towel
Storage and reheating
Store any leftover nachos in an airtight container; you might have to place a layer of parchment or wax paper between layers if you have a lot leftover. Store in an airtight container for up to 3-5 days. For best results, reheat in a 200°F degree oven on a dry cookie sheet or baking sheet, uncovered for 5-7 minutes, or just until the cheese melts.
These easy sheet pan Italian nachos are always a welcome appetizer and they make a pretty platter for a party or a fun family dinner!
Related recipes:
- Pasta Carbonara with Ricotta Cheese
- San Marzano Pasta Sauce
- Seafood Manicotti Alfredo
- Sausage Balls
- Cheddar Wafers
- Hickory Almond Stuffed Dates
- Louisiana Crab Puffs
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Easy Italian Nachos
Ingredients
- 4 large flour tortillas See Recipe Notes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder (optional)
- 6 ounces fresh mozzarella See Recipe Notes
- ½ cup marinara sauce , prepared
- 1 cup finely diced salami
- ½ cup finely diced banana peppers
- ½ cup shredded fresh Parmesan
- fresh herbs for garnish (optional) (, basil, oregano, parsley)
Instructions
- Preheat oven to 375ºF; line baking pan with parchment; lightly oil parchment paper
- Lightly oil one side of each tortilla and season with a little garlic powder; place on baking sheet4 large flour tortillas, 2 tablespoons olive oil, ½ teaspoon garlic powder
- Bake for 8-10 minutes; remove from oven
- Add a generous layer of cheese to each tortilla; spoon a little marinara over the cheese, add diced salami and diced banana peppers, and finish with a sprinkling of fresh parmesan cheese; return baking sheet to oven and bake 7-10 minutes, or until the cheese begins to melt6 ounces fresh mozzarella, ½ cup marinara sauce, 1 cup finely diced salami, ½ cup finely diced banana peppers, ½ cup shredded fresh Parmesan
- Remove baked tortillas from baking sheet and transfer to a cutting board
- Using a sharp knife, cut into 6 triangles; garnish with herbs and servefresh herbs for garnish (optional)
