Italian Nachos

 Pictured: Woman loves nachos. Nacho loves woman. Legal happiness in at least one state.

One of my favorite things in the world is a plate of loaded nachos. Back in my former high-carb lifestyle, when I entered any Chili’s or Old Chicago, the order for me was going to be the appetizer, and– more specifically– the nachos.

I to look my prior love of the appetizer-gone-gargantuan only to realize that I wasn’t missing the chips nearly as much as the actual presence of toppings and condiments.

Upon my next visit to Old Chicago, I went out on a limb: I ordered their Italian Nachos on a bed of shredded lettuce instead of chips. The staff flash-broiled the cheese, and the lettuce remained intact and unwilted. The meal was a delicious success.

Again, woman and delicacy were united. Much healthy lip smacking goodness ensued, and all was right in the Universe again.

Italian Nachos

fresh, shredded iceberg lettuce
Italian sausage, prepared
Andouille
Pepperoni
cherry tomatoes, chopped
green onions, chopped
black olives
red onion
mozzarella cheese

1. Prepare sausages and any meats ahead of time.
2. On a broiler-proof plate or surface, spread fresh bed of shredded lettuce.
3. Distribute meat, olives, onion and any additional toppings. Sprinkle with cheese.
4. Broil for 1 minute or until cheese is bubbling. Remove immediately and serve.

This is really quick and easy, especially if you keep bagged salad on hand (which I do) and are in a real pinch, especially in hot weather when you need something savory. The lettuce and other veggies do not wilt, and you’ve just enjoyed yourself the easiest plate of chipless nachos ever.

For a more ‘authentic’ feel, you can top with fresh cilantro and parsley.
Serve with guacamole, sour cream and pico de gallo (or warm pizza sauce).