Italian Style Nachos⠀
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Ingredients⠀

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Serves 4⠀

• ½ bag Xochitl salted corn chips⠀

• 8 tablespoon DB Arrabiata sauce⠀

• 6 oz BD Italian pulled pork⠀

• 4 oz DB sliced pepperoni⠀

• 12 oz grated fontina valle d’aosta d’alpeggio⠀

• 2 oz grated Locatelli⠀

• ½ bunch chopped scallions⠀

• 2 oz cherry peppers⠀

• 4 oz sliced pepperoncini peppers⠀

• 4 oz cooked broccoli rabe⠀

• 2 oz chopped black olives⠀

• 6 oz sour cream⠀

• 2 tablespoons DB pesto⠀

Method:

1. ⠀Preheat the oven to 350 degrees Fahrenheit⠀

2. Mix the sour cream and the pesto together⠀

3. On a large oven proof plate or dish place 1/3 of the pesto cream and spread over 2/3 of the plate⠀

4. Place ½ of the chips over the pesto cream, followed by ½ of the other ingredients except for the scallions and Locatelli.⠀

5. Repeat the same procedure with the remaining half of the ingredient’s reserving a little pesto cream for the top of the nachos. ⠀

6. Place the nachos in a preheated oven and bake for 12- 15 minutes until the cheese has melted⠀

7. Remove from the oven, generously grate the Locatelli over the nachos followed a large dollop of the remaining pesto cream and sprinkle with the chopped scallions⠀

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