Romano’s Macaroni Grill Nachos Napoli: A Culinary Revelation

There are some dishes that, once experienced, lodge themselves firmly in your memory, a constant whisper of flavor and texture begging to be recreated. For me, Romano’s Macaroni Grill’s Nachos Napoli hold that special place. I remember the first time I encountered them, a vibrant explosion of taste that defied the typical understanding of nachos. That initial bite, a symphony of crispy wonton, savory Italian sausage, creamy asiago sauce, and the bright tang of tomatoes and olives, was a revelation. It’s a dish that feels both comforting and sophisticated, a perfect balance that made me an instant devotee. The challenge, as anyone who’s tried to transport these culinary gems knows, is that they are notoriously fragile and best enjoyed fresh. Now, with this recipe, that exquisite experience is no longer confined to a restaurant table; it’s a welcome guest in my own kitchen, ready to be enjoyed whenever the craving strikes.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: Not explicitly stated for the wonton chips, but the assembly and sauce preparation is assumed within the 25-minute prep.
• Total Time: 25 minutes
• Servings: 1-2
• Yield: 1 plate of nachos
• Dietary Type: Contains Dairy, Meat

Ingredients

For the Crispy Wonton “Chips”:

• 7 ounces wonton wrappers (approximately 1/3 of a standard packet)
• Canola oil, for frying

For the Toppings:

• 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 1/4 cup any black olives)
• 1/4 cup chopped scallion
• 6-8 slices banana peppers (adjust to your preference, found in the pickle section)

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

• Large skillet or pot for frying
• Slotted spoon or spider strainer
• Paper towels
• Small bowl
• Saucepan
• Whisk
• Serving plate

Instructions

1. Prepare the Wonton Chips: Begin by stacking the wonton wrappers. Slice them lengthwise into 3-4 sections. Then, cut each of these strips about 3 more times to create small, bite-sized rectangles or chip-like pieces. This meticulous cutting ensures a good surface area for frying and a satisfying crunch.
2. Fry the Wonton Chips: Heat a generous amount of canola oil in a large skillet or pot over medium-high heat. The oil should be hot enough to sizzle when a wonton piece is dropped in. Carefully add the prepared wonton pieces to the hot oil, being careful not to overcrowd the pan. Fry them until they turn a light golden brown. This usually takes just a minute or two per batch. Using a slotted spoon or spider strainer, remove the crispy wonton chips from the oil and drain them thoroughly on paper towels. Set them aside while you prepare the sauce and assemble the dish.
3. Start the Asiago Cream Sauce Base: In a small bowl, whisk together the cornstarch and water until a smooth slurry forms. Add the chicken bouillon granule to this mixture and stir to combine. Set this slurry aside.
4. Heat the Cream: Pour the heavy whipping cream into a saucepan. Place the saucepan over medium heat and gently heat the cream. Do not let it boil; you want it to be warm enough to incorporate the other ingredients smoothly.
5. Thicken the Sauce: Once the cream is warm, slowly whisk in the prepared cornstarch and bouillon mixture. Continue to whisk constantly as the sauce begins to thicken. This process should be gradual to avoid lumps.
6. Melt the Asiago Cheese: Once the sauce has reached a thick consistency, gradually add the shredded asiago cheese. Stir continuously until the asiago cheese is completely melted and the sauce is smooth and luxurious. Reduce the heat to low and stir the sauce occasionally to prevent it from sticking to the bottom of the pan.
7. Assemble the Nachos: Arrange the fried wonton chips on a serving plate. Sprinkle about half of the mozzarella cheese evenly over the wonton chips.
8. Layer with Sauce: Spoon approximately 2/3 cup of the hot asiago cream sauce over the layer of mozzarella cheese. Distribute it as evenly as possible.
9. Add the Toppings: Sprinkle the crumbled Italian sausage, diced fresh tomato, sliced kalamata olives (or black olives), chopped scallions, and banana pepper slices evenly over the sauce.
10. Final Cheese Layer: Finish by sprinkling the remaining mozzarella cheese over the top. Use as much or as little as your heart desires.
11. Serve Immediately: The Nachos Napoli are best enjoyed piping hot, so serve them right away to experience the full delight of the textures and temperatures.

Expert Tips & Tricks

• Wonton Wrapper Mastery: For the crispiest wonton chips, ensure your oil is at the correct temperature. If it’s too cool, the wrappers will absorb too much oil and become greasy. If it’s too hot, they’ll burn before they become golden. A quick test with a small piece of wrapper will tell you if the oil is ready.
• Sauce Consistency: The thickness of your asiago cream sauce is key. If it seems too thick, you can add a splash more cream. If it’s too thin, you can create a slightly more concentrated cornstarch slurry (using a touch less water) and whisk it in gradually over low heat.
• Ingredient Prep: Having all your toppings prepped and ready to go before you start assembling is crucial. Nachos wait for no one, and you want to get that sauce on while everything is warm and melty.
• Banana Pepper Precision: The banana peppers offer a delightful tang and subtle heat. Slice them thinly to ensure a good distribution of flavor in every bite. If you’re sensitive to spice, use fewer slices, or if you love that zesty kick, feel free to add a few extra.
• Make-Ahead (Partially): The asiago cream sauce can be made a little ahead of time and kept warm over very low heat, stirring occasionally. The wonton chips can also be fried in advance and reheated briefly in a warm oven (around 250°F / 120°C) before assembling to regain their crispness. However, the absolute best experience is frying the chips just before serving.

Serving & Storage Suggestions

These Nachos Napoli are designed for immediate gratification. Serve them hot on individual plates or a large platter for sharing. The vibrant colors of the tomatoes, olives, and scallions make for a visually appealing appetizer or light meal.

As for storage, these nachos are very much a “best enjoyed immediately” kind of dish. The wonton chips will lose their crispness quickly once the sauce and toppings are applied. If you happen to have any leftovers (which is unlikely!), they will not reheat well in a traditional sense. The chips will become soggy, and the toppings will lose their fresh appeal. However, if absolutely necessary, you could attempt to gently reheat small portions in a toaster oven at a low temperature for a very short time, but do not expect the same delightful crunch. It’s truly a recipe best made fresh for optimal enjoyment.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	3018.2 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	233.1 g	358%
Saturated Fat	140.2 g	700%
Cholesterol	847.1 mg	282%
Sodium	3209.9 mg	133%
Total Carbohydrate	155.3 g	51%
Dietary Fiber	6.5 g	26%
Sugars	6 g	23%
Protein	80.6 g	161%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• Vegetarian Option: Omit the Italian sausage and consider adding sautéed mushrooms, roasted red peppers, or extra olives for a flavorful vegetarian alternative.
• Spicier Kick: For those who enjoy more heat, add a pinch of red pepper flakes to the asiago cream sauce or sprinkle some finely diced jalapeños on top.
• Different Cheeses: While asiago and mozzarella are classic, feel free to experiment with other Italian cheeses like provolone or fontina for the sauce, and a blend of cheddar and Monterey Jack for the topping.
• Gluten-Free “Chips”: While this recipe relies on wonton wrappers, for a gluten-free version, you could explore using baked tortilla chips or even thinly sliced, baked sweet potato rounds as your base.

FAQs

Q: Can I make the wonton chips ahead of time?
A: You can fry the wonton chips a few hours in advance and store them in an airtight container at room temperature. To regain crispness, reheat them for a few minutes in a warm oven before assembling.

Q: How can I make the asiago cream sauce thicker if it’s too thin?
A: If the sauce is too thin, create a small slurry with 1 teaspoon of cornstarch and 1 teaspoon of water, whisk it into the simmering sauce, and cook for another minute until it thickens.

Q: What kind of Italian sausage is best for this recipe?
A: Mild or sweet Italian sausage works wonderfully, providing a savory base without overwhelming the other flavors. If you prefer a bit of heat, hot Italian sausage is also a great choice.

Q: Are banana peppers essential? Can I substitute them?
A: Banana peppers add a distinctive tangy and slightly sweet flavor. If you can’t find them, pickled jalapeños (sliced thinly) or even giardiniera could offer a similar briny contrast, though the flavor profile will change.

Q: How many people does this recipe realistically serve?
A: As a generous appetizer, this recipe is designed to feed 2-4 people. If serving as a light meal, it would be suitable for 1-2 individuals.

There you have it – the secret to recreating those irresistible Nachos Napoli in your own home. It’s a dish that proves that sometimes, the most memorable culinary experiences come from the unexpected, a delightful fusion that tantalizes the taste buds. I encourage you to gather your ingredients, embrace the process, and savor every delicious, cheesy, savory bite. Perhaps a crisp Italian white wine or a light lager would make for a delightful accompaniment to this flavor-packed creation. Enjoy!