Mastro® Sopressata Nachos Raclette

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Serving Size: 6
Mastro® Sopressata Nachos Raclette


  • 300g Mastro Sopressata Salami chub
  • Tortilla Chips
  • 500g grated raclette cheese
  • 1 jar pickled Jalapeños (drained)
  • 3 tablespoons fresh Italian parsley
  • 1 small red onion
  • 1 pack cherry tomatoes
  • Fresh cracked black pepper
  • ½ teaspoon crushed chili flakes


  1. Cut the cherry tomatoes into quarters.
  2. Finely dice the red onion and parsley, then add to the tomatoes.
  3. Season with chili flakes, salt & pepper and set aside.
  4. Dice the Mastro Sopressata Salami into small chunks.
  5. Grate raclette cheese.
  6. Arrange all of your ingredients including the drained pickled sliced jalapenos on a serving tray with individual serving spoons.
  7. Have your guests to build their nacho trays with tortilla chips, Mastro® Sopressata salami, tomato salsa, jalapenos and grated raclette cheese.
  8. Place each tray onto the heating element and cook until the cheese is bubbling and golden.

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