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Thursday, February 7, 2013

Italian Nachos

1 Cups Half and Half
1 Cup Heavy Cream
2 tablespoons unsalted butter
2 Cloves garlic, minced
1/2 Cup Parmesan
Salt and Pepper
2 Tablespoons flour

Wonton wrappers cut in triangles
Cooked, and shredded chicken
Sauteed Peppers*
Mozzarella Cheese
Parsley, chopped
Parmesan Cheese
Oil for frying (peanut or canola)

In a sauce pot, over medium heat, add the unsalted butter and begin to melt. Stir in the garlic until the butter is completely melted. Quickly add the flour and continuously stir until it is clumped together and golden. Whisk in the heavy cream and half and half. Bring to a boil and then turn down to a simmer for 8-10 minutes or until thickening. Add the cheese and seasoning. Stir thoroughly.

*If you need to saute your peppers, just add them to a hot pan with a little oil over medium high heat. Cook, stirring occasionally, until tender.

Wonton Prep
Heat the oil in a large skillet, oil about 1/3 of the way up, over medium high heat. Add the wontons one at a time and allow to cook until barely golden, flip and cook again. Drain on a paper towel.

To Assemble
Line a baking sheet with parchment paper and then the wontons. Sprinkle with alfredo sauce, chicken, peppers, and mozzarella cheese. Place under the broiler in your oven until the cheese is completely melted, 5-8 minutes. Remove from the oven and sprinkle with olives, parmesan cheese and parsley. Enjoy!

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