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Italian Nachos




Source of Recipe


Internet


List of Ingredients




Nachos:
1/2 pound pasta sheets, may substitute won tons
Oil, for deep-frying

Asiago Cream Sauce:
2 cups heavy whipping cream
1/16 teaspoon chicken soup base
1/2 cup plus 2 tablespoon Asiago cheese
1/2 tablespoon cornstarch
1 ounce water

Toppings:
2 to 3 cups mozzarella cheese
Kalamata olives, sliced
Banana peppers, sliced
Chopped tomatos
1/2 to 1 cup Asiago cheese, grated
1 piece cooked Italian sausage
1 piece cooked, sweet Italian sausage


Recipe



Make cream sauce first by heating the cream until very hot and just bubbly, but not to a boil. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)

Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.

Assembly: Preheat oven to 400 degrees F and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake until cheese just starts to brown.

Yield: 4 servings