Italian Nachos: Pressure Cooker Style
Crispy wonton chips topped with Italian sausage, pepperoni, melted mozzarella, and creamy ricotta, all seasoned to perfection and brought together using the magic of pressure cooking.
Equipment
- 1 Mixing bowl for combining seasoning
- 1 Skillet for cooking sausage
- 1 Deep skillet or pot for frying wontons
Ingredients
Italian Nachos Ingredients
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 25 square wonton wrappers
- vegetable oil for frying
- ½ pound Italian sausage casings removed
- 3 ounces pepperoni stick thinly sliced
- 1½ cups shredded part-skim mozzarella
- ¾ cup Marinara sauce warmed
- ½ cup whole milk ricotta cheese
- 6 pepperoncini peppers thinly sliced
- chopped flat-leaf parsley
Instructions
Instructions
- Mix oregano, basil, onion powder, garlic powder, salt, black pepper, and crushed red pepper in a small bowl.
- In a large skillet over medium heat, cook Italian sausage until browned, breaking into crumbles. Drain excess fat.
- Heat vegetable oil in a deep skillet or pot to 350°F.
- Fry wonton wrappers in batches for about 30 seconds per side until golden brown. Drain on paper towels.
- Arrange fried wonton chips on a platter. Sprinkle cooked sausage and seasoning blend over chips.
- Add sliced pepperoni, warm marinara sauce, and shredded mozzarella over chips.
- Add dollops of ricotta cheese, sliced pepperoncini, and sprinkle with fresh parsley.
- Serve immediately while cheese is still melty and hot.
Notes
Try substituting sausage with ground beef or chicken for variation. Make wonton chips ahead and reheat before serving for crispiness.