Charcuterie-Style Baked Nachos with Creamy Sun-Dried Tomato Cheese Sauce
The Best Of Both Worlds
These Charcuterie-Style Baked Nachos with Creamy Sun Dried Tomato Cheese Sauce are piled high kettle chips topped with sharp white cheddar, prosciutto, salami, olives, and sun-dried tomatoes. It’s finished with creamy mozzarella cheese sauce flavored with red pepper relish, Worcestershire, and garlic to bring all your favorite board flavors into one irresistible pan for a bold, savory bite.
Apparently these charcuterie nachos are having a full viral moment right now, which is funny because I somehow missed it completely… I’m usually knee-deep in every food trend on the internet. It is my expertise in fat ass-ery.
I only even heard about them from a YouTuber I watch occasionally. They were talking about the idea, not even making them but that was enough to send me down the rabbit hole.
And thus, here we are.
I Had The Items On Hand
The best part is I didn’t go out and buy anything special for this. I keep my kitchen pretty stocked with snack board staples.
People are always popping by for happy hour or just to sit and chat. I had all the pieces sitting there ready to go.
It felt very on brand to take what I already had and turn it into something a little out there, but delicious.
This is my version, built from what was in the house and what sounded good in the moment. It’s got all the salty, crispy, cheesy, tangy things you’d want from a charcuterie board, just baked into a pan of nachos and finished with a rich, punchy cheese sauce that pulls it all together.
Make It Custom
The toppings here are completely customizable based on what you love or what you already have in the fridge. it is sort of like building your own charcuterie board.
You can add capers, pickled onions, other pickled vegetables, or even fresh tomatoes. It’s one of those recipes where there’s really no wrong way, just layers of flavors and textures that work together.
The same goes for the cheese. You can use any combination you like.
I went with mozzarella and sharp cheddar because I wanted that perfect mix of creamy melt and a little sharp bite from the cheddar. It gives you that rich, gooey texture while still keeping a bold, cheesy flavor throughout.
Sturdy Chips
The chips are actually really important in this recipe. Don’t mess up this part.
You want a kettle-style or very sturdy, crunchy chip. This is so it can hold up under all the oils from the salami, prosciutto, melted cheese, and peppers without getting soggy.
A thinner chip will just collapse under everything.
That said, you can absolutely play around with different types of chips depending on the flavor you want. Kettle chips are my go-to for structure but ridged chips, thick-cut tortilla chips, or even flavored chips can work as long as they’re strong enough to support all those toppings.
Don’t Mess Up The Cheese Sauce
If you’re new to making a cheese sauce, don’t overthink it. It can be very forgiving once you know a couple of simple tricks.
If your sauce gets too thick, just whisk in a splash of milk a little at a time until it loosens up to a pourable consistency. If it seems too thin, let it simmer for another minute or two to thicken, or add a small handful of cheese to help it along.
If it starts to look clumpy, turn the heat down and keep whisking, adding a splash of milk can help smooth it back out. The biggest tip is to add your cheese over low heat or off the heat completely so it melts smoothly and doesn’t turn grainy.
Other Cheese If You Please
If you want to switch up the cheese sauce, there are so many good options depending on the flavor you’re going for. Gruyère melts beautifully and adds a slightly nutty flavor.
Fontina is super creamy and mild. Provolone gives you that classic melty, slightly sharp bite.
You could also use Monterey Jack or pepper jack for a smoother melt with a little kick. Maybe even a bit of smoked gouda if you want to add some depth and a subtle smoky flavor.
I Did It First
These Charcuterie-Style Baked Nachos felt instantly familiar to me because years ago I made Barbecue Bacon Potato Chip Nachos that everyone loved. This felt like a natural, slightly elevated twist on that idea.
You should also try this chip nacho version!
What Is A Pepperoncini?
Pepperoncini are mild, slightly tangy pickled peppers that add a bright, zippy bite without a lot of heat. You’ll usually find them jarred in a light brine, and they have a soft texture with just a little snap.
It’s perfect for cutting through rich, salty dishes like these nachos. They bring that classic deli or antipasto flavor that balances out all the cheese and cured meats without overpowering everything.
Charcuterie-Style Baked Nachos with Creamy Sun-Dried Tomato Cheese Sauce
These charcuterie-inspired nachos are loaded with crispy prosciutto, salami, olives, and melty cheeses, then finished with a rich, savory cheese sauce spiked with sun-dried tomatoes and red pepper relish. It’s the perfect mix of crunchy, salty, creamy, and just a little spicy.
Ingredients
- For the Nachos
- 1 bag kettle-style salt and pepper chips
- ½ cup sharp white cheddar cheese, cut into small chunks
- 10 slices prosciutto, finely minced
- ½ cup salami, cut into small bite-sized pieces
- 3 tablespoons julienned sun-dried tomatoes
- ¼ cup green olives, chopped
- 1 cup freshly shredded mozzarella
- For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- 2 tablespoons julienned sun-dried tomatoes
- 1–2 teaspoons oil from the sun-dried tomatoes
- 2 tablespoons red pepper relish *pictured in post before recipe card
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Black pepper, to taste
- 1 teaspoon Worcestershire powder
- 1 to 1½ cups shredded mozzarella
- For Finishing
- Pepperoncini peppers (about 6), sliced or whole
Instructions
- Preheat your oven to 400 degrees. Line a sheet pan with parchment paper and spread the chips out in an even layer.
- Scatter the cheddar chunks, minced prosciutto, salami pieces, sun-dried tomatoes, and green olives evenly over the chips. Sprinkle the shredded mozzarella all over the top so everything gets a little coverage.
- Bake for about 10 minutes until the cheese is melted and everything is hot and slightly crispy around the edges.
- While the nachos bake, make the cheese sauce. In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for about a minute until it forms a smooth paste. Slowly whisk in the milk and continue stirring until the sauce thickens.
- Stir in the sun-dried tomatoes, a little of their oil, red pepper relish, garlic powder, onion powder, black pepper, and Worcestershire powder. Once smooth and warmed through, add the shredded mozzarella and stir until melted and creamy.
- Remove the nachos from the oven and drizzle the cheese sauce over the top. Do not soak them, just give them a nice drizzle so you still keep that crunch. Finish with pepperoncini scattered over the top and serve immediately.
Tips for the Cheese Sauce (Important)
- If the sauce is too thick:
Add a splash of milk, a little at a time, and whisk until it loosens up to a pourable consistency. - If the sauce is too thin:
Let it simmer for another minute or two while stirring, or add a small handful of cheese to help thicken it. - If it gets clumpy:
Turn the heat down and whisk continuously. A quick splash of milk helps smooth it back out. - Best texture tip:
Add the cheese off the heat or on very low heat so it melts smoothly and doesn’t get grainy.