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Charcuterie Board Nachos Recipe (Viral Party Appetizer) 🧀🥖

Charcuterie Board Nachos combine the best of both worlds, merging the classic nacho experience with the delightful variety of a charcuterie board. Topped with gourmet ingredients and a rich cheese sauce, these nachos are perfect for parties and will impress your guests with their unique flavor profi
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups tortilla chips thick and sturdy for toppings
  • 1 cup shredded sharp cheddar cheese for a bold flavor
  • 1 cup crumbled goat cheese adds creaminess
  • 1/2 cup sliced pepperoni adds a savory kick
  • 1/2 cup prosciutto thinly sliced for garnish
  • 1 cup pickled jalapeños for added heat
  • 1 tablespoon honey to drizzle for sweetness
  • 3 cloves garlic minced
  • 1 cup heavy cream for cheese sauce
  • 2 tablespoons olive oil for sautéing
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C). On a large baking sheet, spread the tortilla chips in an even layer, ensuring they do not overlap too much.
  • In a skillet over medium heat, add the olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes, then pour in the heavy cream. Stir constantly until it begins to simmer.
  • Gradually add the shredded cheddar cheese to the cream mixture, stirring until completely melted and smooth. Season with salt and pepper to taste.
  • Pour the cheese sauce generously over the tortilla chips. Evenly distribute the crumbled goat cheese, sliced pepperoni, and pickled jalapeños on top.
  • Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and slightly golden. Remove and let cool for a few minutes.
  • Top the nachos with torn prosciutto and a drizzle of honey for a sweet contrast. Serve immediately with your favorite dipping sauces.

Notes

Tip 1: For an extra crunch, broil the nachos for the last 2 minutes of baking.
Tip 2: You can prepare the cheese sauce ahead of time and store it in the refrigerator for up to 3 days.
Variation: Substitute the meats with smoked salmon and capers for a seafood twist.