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Start by making your sauce.
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Begin by melting the butter, along with the olive oil on medium to low heat.
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Once melted, toss in the minced garlic, and give a good stir.
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Raise the heat up to medium, to medium-high.
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Add in the cream and milk and give a good stir.
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Keep stirring until it comes to a boil.
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Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring.
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The sauce will thicken pretty quick, so continue to stir.
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Once the sauce is thickened, remove from the burner, and set aside.
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When you are ready to make your nachos, preheat your oven to 400 degrees F. I used a cast iron fajita skillet for this.
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If you do not have one, dont worry, simply build your nachos on an oven-proof dish.
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First add your chips.
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Drizzle the garlic cream sauce all over the chips.
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Top with the onions, pepperoni, olives, and bell pepper.
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Make sure you get in there and do some great layering, leaving no chip behind.
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Top with the Colby Jack cheese.
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Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.
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18
As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out.
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Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking.
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Give these a try and let me know what you think!
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The great thing about these pizza nachos, much like any nacho, is that you can make them your own way.
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Dont like pepperoni?
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Try something else.
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Dont like olives?
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Try artichokes, or broccoli, or heck, you can see where Im heading.
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Use your imagination.
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I can guarantee you will love them.
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By the way, the garlic cream sauce will keep in the fridge for a handful of days.
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Feel free to use the leftover sauce on a pizza.
