Enjoy a flavorful twist on traditional nachos with Old Chicago’s Italian Nachos Copycat recipe featuring crispy wonton chips topped with seasoned Italian pork sausage, pepperoni, melted mozzarella and pepper jack cheeses, pepperoncini, and a side of marinara sauce for dipping.
Total Time:30 minutes
Yield:4 servings
Ingredients
Chips
1 Package wonton wrappers cut into triangles (slice in half diagonally)
Vegetable or canola oil for frying
Toppings
1 pound ground Italian pork sausage
1 cup shredded mozzarella cheese
½ cup shredded pepper jack cheese
1 pepperoni (sliced or chopped)
Pepperoncini or banana peppers to taste
½ cup marinara sauce for dipping
Instructions
Cook the sausage. Heat a skillet over medium-high heat and cook the ground Italian pork sausage for about 8 minutes, breaking it apart as it cooks until browned and fully cooked. Set aside.
Prepare wonton chips. Cut wonton wrappers in half diagonally to form triangles. Heat vegetable oil in another skillet over medium-high heat until hot. Working in batches, fry wonton triangles for about 2 minutes per side until crispy and golden. Remove and drain on paper towels to absorb excess oil.
Assemble the nachos. On a baking sheet, arrange a layer of crispy wonton chips. Evenly sprinkle shredded pepper jack cheese, cooked Italian sausage crumbles, pepperoni slices, and pepperoncini over the chips. Top with shredded mozzarella cheese.
Bake and serve. Preheat your oven to 375℉. Bake the assembled nachos for 5 minutes or until the cheese has melted completely. Remove from oven and serve immediately with ½ cup marinara sauce on the side for dipping.
Notes
For extra crispiness, ensure the oil is hot enough before frying the wonton wrappers.
You can substitute pepperoncini with banana peppers or jalapeños for added heat.
Adjust the quantity of cheese based on preference for a cheesier or lighter topping.
Serve immediately after baking to enjoy the crisp texture of the wonton chips.
