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Romano’s Macaroni Grill Nachos Napoli: A Culinary Clone

I remember my first encounter with Romano’s Macaroni Grill Nachos Napoli like it was yesterday. It was a family gathering, the kind where everyone orders something different but ends up sharing everything anyway. These nachos arrived, a mountain of crispy wonton chips practically overflowing with creamy, cheesy sauce and vibrant toppings. The aroma of Italian sausage and melted Asiago filled the air, and that first bite was an explosion of textures and flavors – crispy, creamy, salty, and savory all at once. I’ve been hooked ever since, always craving that unique combination.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1-2 (meal), 2-4 (appetizer)
Yield: Variable, depending on plate size
Dietary Type: Not specified (contains dairy and meat)

Ingredients

7 ounces wonton wrappers (about 1/3 a packet)
Canola oil, for frying
1/3 cup fully cooked Italian sausage, crumbled
2 cups grated mozzarella cheese
1/2 cup fresh tomato, diced
1/4 cup sliced kalamata olives or any black olives
1/4 cup chopped scallion
6-8 slices banana peppers (use as much or as little as you’d like, they are in the pickle section of the grocery store)

For the Asiago Cream Sauce:

2 tablespoons cornstarch
2 tablespoons water
2 cups heavy whipping cream
1/2 teaspoon chicken bouillon granule
1 1/2 cups shredded asiago cheese

Equipment Needed

Deep fryer or large saucepan
Slotted spoon or spider
Paper towels
Small bowl
Saucepan
Spatula or whisk
Serving plate

Instructions

First, prepare the wonton chips. Stack the wonton wrappers and slice them into 3-4 sections lengthwise. Then, cut each strip 3 more times to make small rectangles or chips. These will form the base of your Nachos Napoli.
Heat canola oil in a deep fryer or large saucepan to 350°F (175°C). If you don’t have a thermometer, the oil is ready when a small piece of wonton wrapper dropped in sizzles immediately.
Deep fry the wonton wrappers in batches until they are light golden brown, about 1-2 minutes per batch. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy chips.
Use a slotted spoon or spider to remove the chips from the oil and transfer them to a plate lined with paper towels to drain. Set aside while you prepare the sauce.
Now, make the Asiago Cream Sauce. In a small bowl, whisk together the cornstarch and water until smooth. Add the chicken bouillon granule and stir to dissolve. This slurry will help thicken the sauce.
In a saucepan, heat the heavy whipping cream over medium heat. Do not boil.
Slowly add the cornstarch mixture to the heated cream, whisking constantly to prevent lumps from forming.
Continue whisking until the sauce thickens slightly, about 2-3 minutes.
Reduce the heat to low and gradually add the shredded Asiago cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Maintain a low heat, stirring occasionally.
Now, assemble the Nachos Napoli. Place the wonton chips on a serving plate.
Sprinkle the chips with half of the grated mozzarella cheese. This layer of cheese will help to bind the toppings to the chips.
Drizzle about 2/3 cup of the hot Asiago cream sauce over the mozzarella-covered chips, ensuring that each chip gets a generous coating.
Evenly distribute the remaining toppings over the sauce-covered chips: crumbled Italian sausage, diced fresh tomato, sliced kalamata olives (or black olives), chopped scallion, and banana pepper slices. Use as much or as little of the banana peppers as you like, depending on your spice preference.
Sprinkle the remaining mozzarella cheese over the toppings. Use as much or as little as desired.
Serve the Nachos Napoli immediately while they are hot and the cheese is melted and gooey.

Expert Tips & Tricks

Wonton wrappers: Purchase fresh wonton wrappers for the best texture. Older wrappers can become dry and brittle.
Frying: Maintain a consistent oil temperature for even cooking. Use a thermometer for accuracy. Fry in small batches to avoid overcrowding the pan.
Cheese Sauce Consistency: The Asiago cream sauce should be thick enough to coat the chips but not so thick that it becomes gloppy. Adjust the amount of cornstarch slurry if needed. If the sauce becomes too thick, add a splash of cream to thin it out.
Make-Ahead Prep: The Asiago cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, before assembling the nachos. The wonton chips can also be fried ahead of time and stored in an airtight container at room temperature.
Sausage: For a spicier kick, use hot Italian sausage. For a vegetarian option, omit the sausage or substitute with crumbled plant-based sausage.

Serving & Storage Suggestions

Serve the Nachos Napoli immediately for the best taste and texture. The warmth of the freshly fried chips and melted cheese is essential to the experience. Garnish with extra chopped scallions or a sprinkle of red pepper flakes for added visual appeal and flavor.

Leftovers are best enjoyed immediately, but can be stored in the refrigerator for up to 24 hours. Keep in mind that the wonton chips will lose their crispness and the sauce may thicken. Reheat in a microwave or oven until warmed through.

Nutritional Information

Please note that these are estimated values and may vary depending on specific ingredients and serving sizes.

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	700 kcal	35%
Total Fat	50g	77%
Saturated Fat	30g	150%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	40g	13%
Dietary Fiber	3g	12%
Sugars	5g	–
Protein	30g	60%

Variations & Substitutions

Gluten-Free: Substitute the wonton wrappers with gluten-free wonton wrappers or tortilla chips.
Vegetarian: Omit the Italian sausage or substitute with crumbled plant-based sausage.
Spicy: Add a pinch of red pepper flakes to the Asiago cream sauce or use hot Italian sausage.
Different Cheese: Experiment with different cheese combinations, such as provolone, fontina, or Parmesan.
Extra Veggies: Add other vegetables, such as roasted red peppers, mushrooms, or spinach.
Cream Sauce Alternatives: Use Alfredo sauce for a quicker variation, or experiment with a homemade cheese sauce using a roux.

FAQs (Frequently Asked Questions)

Q: Can I bake the wonton chips instead of frying them?
A: Yes, you can bake the wonton chips. Brush them with canola oil and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.

Q: Can I make the Asiago cream sauce ahead of time?
A: Yes, the Asiago cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, before assembling the nachos.

Q: Can I use a different type of cheese for the sauce?
A: Yes, you can substitute the Asiago cheese with another flavorful cheese, such as Parmesan or Gruyere.

Q: How can I make these nachos spicier?
A: You can add a pinch of red pepper flakes to the Asiago cream sauce or use hot Italian sausage for a spicier kick.

Q: What can I serve with these nachos?
A: These nachos are great as an appetizer or a light meal. They pair well with a crisp salad or a glass of Italian wine.

Final Thoughts

Now, armed with this recipe, you can recreate the magic of Romano’s Macaroni Grill Nachos Napoli in your own kitchen. Don’t be afraid to experiment with different toppings and variations to make it your own. Gather your friends and family, whip up a batch of these irresistible nachos, and enjoy the explosion of flavors and textures. Bon appétit! Feel free to leave feedback about the recipe and any other variations you tried.

Romano’s Macaroni Grill Nachos Napoli Recipe