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1
Salsa: Combine all the ingredients in a nonreactive bowl.
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2
Set aside and allow the flavors to marry.
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3
Filling: In a medium-sized saute pan over medium-high heat, add half of the olive oil.
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4
Cook both the ground beef and turkey sausage until cooked through, then remove them from the pan to a plate.
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5
Add the remaining olive oil to the pan and saute the onion until it turns opaque, about 4 to 5 minutes.
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6
Stir in the garlic and cook for 2 minutes longer while preventing it from burning.
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7
Return the meat mixture to the pan.
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8
Combine the ingredients well and set the filling aside.
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9
Toppings: Combine the ricotta cheese and sour cream in a small food processor or blender.
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10
Mix well and pour it into a resealable bag.
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11
Prepare the remaining toppings and hold until you are ready to assemble the nachos.
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12
Chips: In a heavy skillet, over medium heat, heat the oil to 350 degrees F. Carefully lower the wonton wrappers into the oil, in batches, since they cook extremely fast.
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13
As soon as they puff up, make sure you flip them over.
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14
Once they start to brown, remove them to a plate lined with a paper towel.
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15
Sprinkle them with salt as soon as they are out of the oil.
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16
Nachos:
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17
Preheat the oven to a low broil and position a rack approximately 9 inches below the burner.
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18
In a large oven-safe dish, arrange a layer of chips, a layer of meat mixture, (reheat if necessary), and sprinkle everything with some mozzarella.
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19
Repeat this action with the second half of the ingredients, and again finish with the cheese.
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20
Put the dish under the broiler until the cheese has melted, (keep a close eye on this).
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21
Remove the nachos from the oven and top with the salami, fresh herbs and salsa.
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22
Take the bag holding the ricotta/sour cream mixture, and create an instant pastry tip by cutting a hole in the corner of the bag.
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23
Drizzle the sauce over your nachos, sprinkle with the green onions and pepperoncini, if using, and serve immediately.
