Categories: Mexican
Ingredients
- 2 cups shredded mozzarella
- 2 oz. salami, julienned
- 1 tbsp. basil, julienned
- 1 tbsp. chopped parsley
- 1/4 cup sour cream
- 1/4 cup ricotta
- chopped scallions
- Italian Salsa:
- 8 Peppadew peppers, seeded and diced
- 2 tbsp. pepper juice from jar
- 4 plum tomatoes, seeded and diced
- 1/3 cup red onion, minced
- 1/4 cup parsley, chopped
- 1 tbsp. capers, whole
- 1 tbsp. capers, chopped
- 1 tbsp. minced garlic
- 1 tbsp. olive oil
- 1 tsp pepper
- Pinch of salt
- Beef and Sausage:
- 1/2 tbsp. olive oil
- 1/2 lb. ground beef
- 1/2 lb. Italian sausage, casings removed
- 1/2 tbsp. olive oil
- 1/4 onion, diced
- 1 tbsp. minced garlic
- Wonton Chips:
- canola oil, for frying
- 1 package wonton wrappers
- Salt, to taste
Directions
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Make the Italian Salsa: Mix pepper, juice, tomatoes, red onion, parsley and capers in a bowl. Add garlic, olive oil, pepper and a pinch of salt; toss. Set aside.
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Make Beef and Sausage: Heat olive oil in a saute pan over medium-high heat. Add ground beef and sausage and cook, breaking up the meat, until no longer pink; remove to a plate. Add more olive oil and onion; cook until opaque, 4-5 minutes. Add garlic; cook, stirring, 2 more minutes. Return the meat to the pan and stir; set aside.
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Make Wonton Chips: Heat 2 inches canola oil to 350 in a large pot over medium heat. Cut wontons in half diagonally. Working in batches, fry the wrappers until puffed, 30 seconds, then flip and fry until just browned, 30 more seconds. Drain on paper towels and season with salt.
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Arrange half of the wonton chips in a large baking dish. Top with half of the meat and 1 cup shredded mozzarella; repeat with another layer of chips, meat and mozzarella. Broil about 9 inches from the heat source until the cheese melts, 2-3 minutes.
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Remove from the oven and top with salami, basil, parsley and Italian salsa.
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Puree sour cream and ricotta in a blender; transfer to a Ziploc bag and snip a corner. Drizzle over the nachos and sprinkle with scallions.