Pizza Nachos

I am a big fan, well, I think my entire family is, of nachos. It’s one of those meals, yes, I said meals, that is easy to throw together and everyone can build their own. We probably have nacho night once every couple of weeks, and it is one of those meals where the kids might explore something new on their nachos, or just build them up with some sort of meat and cheese. The key is that they don’t go in a refusal mode, or cop any attitude when it comes to dinner, and that always wins in my book.  So this past week as I was thinking of nachos, I thought, hey, why not twist up the nachos a bit and go with some Italian flavors, hence why I came up with these Italian nachos.

Pizza Nachos Recipe

Let me just put this out there. I could probably live off of nachos and pizza, so I got the best out of these pizza nachos. You get the comfort of nachos, with any of your favorite pizza toppings. Check out my recipe.

Ingredients:

  • Your favorite Crispy Tortilla Chips
  • 1/2 green bell pepper, seeds removed, diced
  • 1/4 cup of onion, diced
  • 1/2 cup of black olives, sliced
  • 1/2 cup of pepperoni, cut into bite-sized pieces
  • 1/2 cup of garlic cream sauce (See Recipe below)
  • 1 cup of Colby Jack Cheese, shredded

Garlic Cream Sauce:

  • 1 1/2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 3 cloves of garlic, minced (or use a microplane if you have it)
  • 1/2 cup of heavy cream
  • 1/4 cup of 2% milk
  • 1/4 cup of Parmesan cheese, grated
  • Generous pinch of salt
  • Generous pinch of black pepper
  • Very small pinch of red chili flakes

Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high.  Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400 degrees. Now I used a cast iron fajita skillet on this one. If you do not have one, don’t worry, simply build your nachos by first adding your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering leaving no chip left behind.

Ingredients for making Pizza Nachos

Top with the colby jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I yelled to my wife that these could be my go to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip, just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will store in the fridge for a handful of days. Feel free to use the leftover on a pizza.

Pizza Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A great new twist on nachos by adding pizza ingredients.
Ingredients
  • Your favorite Crispy Tortilla Chips
  • ½ green bell pepper, seeds removed, diced
  • ¼ cup of onion, diced
  • ½ cup of black olives, sliced
  • ½ cup of pepperoni, cut into bite-sized pieces
  • ½ cup of garlic cream sauce (See Recipe below)
  • 1 cup of Colby Jack Cheese, shredded
  • Garlic Cream Sauce:
  • 1½ tbsp unsalted butter
  • ½ tbsp olive oil
  • 3 cloves of garlic, minced (or use a microplane if you have it)
  • ½ cup of heavy cream
  • ¼ cup of 2% milk
  • ¼ cup of Parmesan cheese, grated
  • Generous pinch of salt
  • Generous pinch of black pepper
  • Very small pinch of red chili flakes
Instructions
  1. Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
  2. When you are ready to make your nachos, preheat your oven to 400 degrees. Now I used a cast iron fajita skillet on this one. If you do not have one, don't worry, simply build your nachos by first adding your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering leaving no chip left behind.
  3. Top with the colby jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Pizza Nachos

  1. Dax,
    Thank you for sharing the Pizza Nachos with us. I made this today for the Denver and South Carolina football game for my husband and I. Did follow the recipe (excepted omitted the bell peppers as my husband can’t have them & used chopped green chilies instead). This has a really good taste of its own and will be adding this into my recipe collections. If a chip gets soggy as some viewers said they put too much garlic sauce on the chips. I put a layered the chips added the filling and repeated. Came out great and yes we ate the whole think. Thank you.

    1. Jo Ann – That’s great to hear. I use a pretty sturdy tortilla chip as I like the chip to hold onto everything when eating the nachos. Glad you and your husband enjoyed them. These are definitely game day worthy! All the best, Dax.

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