Rania’s Recipes: Halloween Nachos & Muffuletta Pizza

With Halloween coming up soon, Rania Harris stopped by PTL to show off a couple of recipes to celebrate!

Halloween Nachos

  • 2 cups canned Pinto Beans ~ drained ~ rinsed ~ drained again
  • Freshly ground black pepper, to taste
  • Cholula sauce, to taste
  • Minced garlic, to taste
  • Fresh jalapenos, chopped, to taste
  • Canola oil, for warming shredded pulled pork
  • 2 cups shredded pulled pork (I buy my pulled pork from Costco)
  • Chicken stock (if needed to moisten the pork)
  • 1 – 2 cans Mexican Enchilada sauce (to taste as well as to moisten the pork)
  • Tortilla chips, as needed
  • 2 – 3 cups grated Monterey Pepper Jack cheese
  • 2 cups Pico de Gallo, recipe follows

Pico de Gallo:

  • 6 ripe plum tomatoes
  • 3 jalapeno peppers
  • 1 medium Vidalia onion ~ chopped
  • 1 bunch fresh stemmed cilantro – chopped
  • Freshly squeezed lime juice to taste
  • Sea salt to taste


  • Cilantro leaves


Heat up the Pinto Beans and doctor them to your desired “temperature,” adding some ground black pepper, Cholula sauce, minced garlic and jalapenos. Make them as spicy or mild as you like.

Preheat the broiler.
In a very hot skillet, add a bit of canola oil and the shredded pulled pork. Toss and heat through. Pour some of the Enchilada sauce over the meat to make it nice and moist. I f you feel the meat is a bit dry, add a little chicken stock to moisten it. Stir to combine and remove from the heat.

To assemble:
In a heatproof shallow casserole, layer half of the tortilla chips, beans, pork, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.

Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don’t burn. Sprinkle the remaining Pico de Gallo over the top before serving
Yield: 12 servings

Pico de Gallo:

Chop the tomatoes, jalapenos and onions into a very small dice. Adjust the amount of jalapenos to your preferred temperature.

Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Add freshly squeezed lime juice to taste and season with sea salt to taste.

Muffuletta Pizza

  • Boboli Pizza Crust
  • Olive Salad, recipe follows
  • 1 cup grated provolone cheese
  • ½ cup thinly sliced yellow onions
  • 4 ounces roughly chopped ham
  • 4 ounces thinly sliced salami
  • 8 ounces cubed fresh mozzarella
  • 2 tablespoons chopped pepperoncini
  • Red pepper flakes
  • Extra-virgin olive oil, for drizzling

Olive Salad:

  • ½ cup pitted bring-cured black olives, such as Nicoise, sliced
  • ½ cup large (queen) pimiento-stuffed olives, sliced
  • 2 large cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon finely chopped celery
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh oregano
  • ¾ teaspoon freshly ground black pepper


Preheat the oven to 425 degrees

Place the Boboli pizza crust on a pizza screen. Spread most of the olive salad over the bottom of the dough. Top with the provolone, onions, ham, salami, remaining olive salad, mozzarella, and pepperoncini. Sprinkle, to taste, with the red pepper flakes and extra-virgin olive oil.

Bake until the crust begins to crisp and the cheese is melted, about 15 – 20 minutes. Remove from oven and let rest for 5 minutes before slicing. Serve hot.

Olive Salad:
Combine olives, garlic, olive oil, shallots, celery, parsley, oregano, and black pepper, and mix well.


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