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Italian Nachos

Updated on August 6, 2014
4 stars from 1 rating of Italian Nachos

Four million seventy-thousand results

That is what I discovered when I did a Google search for nachos recipes. I found nachos that are "easy", "best", "baked", "super", "cheese", "chicken", and "ground beef". Also "party", "vegetarian", "basic", and "ultimate".

I love nachos

I love nachos (much to the dismay of my physician, so I don't indulge very often). I love the gooey softness of the cheese in contrast to the crisp chips.

I love the multitude of toppings--let your imagination (or the leftovers in your refrigerator) guide your selection of meats, diced vegetables, and condiments.

Cheese? It doesn't have to be Cheddar. Jack, feta, asiago, Swiss--they all work!

Meats could be cooked ground beef, chicken, or turkey. Perhaps you have a bit of left over roast beef or rotisserie chicken. Cooked seafood? Shrimp, crab, white fish--they're great!

If you prefer vegetarian you could toss on some black beans or some chili.

Vegetables? The sky is the limit. Green onions, garlic, minced sweet onions, fresh tomatoes, sun-dried tomatoes, olives (black, green, Kalamata), corn, mushrooms, spinach. Well, you get the idea.


But if you use a bit of imagination...

Several years ago my younger daughter introduced me to the concept of "tachos". These are nachos in which the usual tortilla chip is replaced with a tater tot.

(I'll give you a moment to think about that).

Just imagine all of the wonderful meaty, cheesy, veggie toppings typically heaped on top of tortilla chips. But instead of tortilla chips you have crisp-on-the-outside-fluffy-on-the-inside tater tots.

And then, of course, you must adorn the whole thing with sour cream and guacamole.

(Satisfied "sigh" inserted here)!

Or perhaps you could try...

I want "Italian" nachos.


Because I can.

So I used Google once again to zero in on "Italian nachos". Every recipe that I found relied on wonton wrappers as the base for the toppings.

Wonton wrappers!?


Last time I checked China is about 5,000 miles from Italy.

And then...

I found "crisp baked ravioli" on Pinterest.


I am forever in your debt

The author of bakingblondebites is an absolute genius! (And, by the way, these baked raviolis are not her only amazing creation. You MUST hop over and explore her blog some time...but please finish this one first).

Crispy Baked Ravioli (Serves 2)

250g fresh ravioli of any flavor (this is equivalent to one 9-ounce package)

1/2tbsp olive oil (this is 1 1/2 teaspoons)

1/2tsp dried oregano (I would omit this)

salt and pepper (I would omit this too)

  • Preheat the oven to 200°c/395°f and grease and line a large baking sheet with baking parchment. (In the U.S. this doesn't work. We don't have a mark of 395 degrees on our ovens. I would use 400 degrees F.)
  • Bring a large pot of salted water to the boil and add the ravioli, cook for 2 1/2 minutes.
  • Drain and return to the pot, drizzle with the olive oil and spread out on the prepared baking sheet in a single layer. Season to taste with salt and pepper and sprinkle evenly with oregano.
  • Bake in the oven for 8-10 mins or until the ravioli are just turning golden.

We've only just begun!

Miss bakingblondebites has a wonderful idea here. Then remove from the oven, place in an oven-proof baking dish, and top with the following:


  • 1/2 cup marinara sauce, homemade or from a jar
  • 1/2 pound Italian sausage, cooked, crumbled, and drained (I use turkey)
  • 1 small zucchini, sliced
  • 1 cup crimini or baby portabello mushrooms, sliced
  • 1/2 cup black olives, sliced
  • 1 cup torn fresh spinach
  • 1/4 cup oil-packed sundried tomatoes, diced
  • 1 cup mozarella cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup Alfredo sauce, homemade or from a jar
  1. Drizzle the marinara sauce over the crisped ravioli.
  2. Next place the toppings--Italilan sausage, zucchini, mushrooms, olives, torn spinach, dried tomatoes, and the cheeses.
  3. Return to the oven and bake for about 5 minutes or until the cheese is melted and everything is hot and happy.
  4. Drizzle the alfredo sauce on top and serve.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 2 or 3

© 2014 Linda Lum


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    • Carb Diva profile image

      Linda Lum 2 years ago from Washington State, USA

      Bill - Oh darn, I was just there an hour ago (, really, I was. My daughter lives in Lacey). Anyhow, I don't think it transports very well. You will need to stop by.

    • billybuc profile image

      Bill Holland 2 years ago from Olympia, WA

      I would have bet money I commented on this, and I would have lost that money. Sorry about that. I must have gotten distracted after I read it. If I had commented, I would have said I love this recipe, and if you would be so kind to send some to Olympia, that would be great. :)

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