Italian Salsa: Mix 8 diced seeded Peppadew peppers plus 2 tablespoons juice from the jar, 4 diced seeded plum tomatoes, 1/3 cup minced red onion, 1/4 cup chopped parsley and 1 tablespoon each chopped and whole capers in a bowl. Add 1 tablespoon each minced garlic and olive oil, 1 teaspoon pepper and a pinch of salt; toss. Set aside.
Beef and Sausage: Heat 1/2 tablespoon olive oil in a saute pan over medium-high heat. Add 1/2 pound each ground beef and Italian turkey sausage (casings removed) and cook, breaking up the meat, until no longer pink; remove to a plate. Add another 1/2 tablespoon olive oil and 1/4 diced onion; cook until opaque, 4 to 5 minutes. Add 1 tablespoon minced garlic; cook, stirring, 2 more minutes. Return the meat to the pan and stir; set aside.
Wonton Chips: Heat 2 inches canola oil to 350 degrees F in a large pot over medium heat. Cut 1 package wonton wrappers 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.
Make the Italian salsa, beef and sausage and wonton chips (see above).
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 to 3 minutes.
Remove from the oven and top with 2 ounces julienned salami, 1 tablespoon each julienned basil and chopped parsley and the Italian salsa.
Puree 1/4 cup each sour cream and ricotta in a blender; transfer to a resealable plastic bag and snip a corner. Drizzle over the nachos and sprinkle with chopped scallions.
Photograph by Charles Masters
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