Antip-achos Italian Nachos and Fish Stick Parm

This delicious recipe is a great way to get your kids eating their veggies. It’s a lot of fun for everyone to layer the “nachos” with their favorite ingredients.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cloves garlic, grated
  • A pinch crushed red pepper flakes
  • 1 can crushed tomatoes (15 ounces)
  • Salt and freshly ground black pepper
  • 1 box fish sticks (11 ounces, about 18 sticks)
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 1/2 cups shredded provolone cheese, divided
  • 1/2 cup shredded basil (about 10 leaves)
  • 6 pita breads
  • Olive oil cooking spray
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3 roasted red peppers, drained, patted dry and chopped
  • 1 small jar marinated mushrooms, drained and chopped
  • 1 can artichoke hearts in water, drained and quartered
  • 1/2 cup good quality olives, chopped and pitted


Pre-heat the oven to 425°F.

Heat a small saucepot with EVOO over medium heat. Add garlic and crushed pepper flakes and cook 1-2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes.

Arrange the fish sticks in a baking dish and pour half the sauce over the fish – reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmigiano Reggiano over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil.

While fish bakes, cut the pita breads into wedges, six per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano. Bake 10-12 minutes until crisp.

Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining one cup provolone cheese. Place the nachos back in the oven for five minutes to melt the cheese. Serve alongside fish sticks and dig in!

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Rachael Ray