Easy Italian Nachos Recipe
A few years ago, pre-kids and when part my income was free to be spent on eating out willy nilly, I often had Italian Nachos at a favorite restaurant. These days I would rather spend the same amount of money on ingredients but be able to make two or three times as much. It is a delicious twist on the same ol’ nachos.
If you would like to skip making the chips yourself, try to find a very fresh, thin tortilla chip as a substitute. I found a great brand at a local Whole Foods.
Yield: Serves About 4
1 Package wontons (found in the produce section), cut on the diagonal to form triangles
1 package ground pork, cook in a saute pan until browned
1 6-ounce package grilled chicken pieces (sometimes found in the salad section)
1 jar Pepperochini peppers (I got mild)
Shaved Parmesan for garnish
Optional: Diced Roma tomatoes, sliced black olives
For the Cheese Sauce:
4 tablespoons butter
1 teaspoon garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
1. In a heavy, medium saucepan melt the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
2. Heat a heavy saucepan or deep fryer to medium. Cook the wontons until light brown. This only takes a few seconds per side. Set aside on paper towels to drain.
3. Pile the wontons on a large serving platter. Drizzle with warm cheese sauce. Add sausage, chicken and peppers. Top with shaved Parmesan.
Recipe inspired by a dish from a restaurant, cheese sauce recipe courtesy of Michael Chiarello.