Italian Nachos

For the roasted peppers:
Preheat oven to 450 F. Place peppers on a baking sheet and drizzle with olive oil. Place in the oven and bake for 20-30 minutes until caramelized and charred on the outside. Take them out of the oven and cover them with aluminum foil and allow to cool. This takes about 20 minutes.

For the homemade Parmesan cheese:
Add butter into a small saucepan and melt over medium heat. Whisk in flour and stir constantly for 1 minute. Stir in milk and bring to a simmer. Cook until thickened, 2-3 minutes, stirring constantly. Take off of the heat and stir in cheese. Immediately pour on top of nachos.

Note: Do not make this too far in advance. I like to make this sauce a minute or two before I assemble the nachos. The sauce will get thicker the longer it sits.

For the nachos:
To assemble the nachos start by spooning the cheese sauce over the chips on your serving platter. It’s good to do this in layers to ensure all of the chips are covered in cheese. Next top with diced roasted peppers, sausage, olives and fresh basil. Serve immediately while cheese sauce is still hot.