Italian Nachos
Crispy pasta chips topped with garlic cheese sauce, pepperoni, sausage, black olives and a balsamic drizzle.
Servings: 4
Ingredients
Pasta Chips
- Wonton Wrappers
- Oil for Frying
Sauce
- 1 tbsp Butter
- 1 tbsp Flour
- 1 Clove Garlic grated
- 1½ Cup Whole Milk or Half-Half
- 1 Cup Mozzarella
- Salt and Pepper to taste
Toppings
- Pepperoni diced
- Ground Sausage cooked
- Black Olives sliced
- Green Onions diced
- Pepperoncini
- Italian Cheese Blend shredded
Balsamic Reduction
- 1½ Cup Balsamic Vinegar
- ¼ Cup Brown Sugar
Instructions
Pasta Chips
- Cut won-ton wrappers into triangles then fry in cooking oil at 350° until golden brown.
Garlic Cheese Sauce
- For the sauce, melt butter in a small sauce pot over medium heat. Add garlic and whisk in flour, cook for a few minutes. Whisk in milk. Allow sauce to simmer for about 5 minutes until it thickens. Season with salt, pepper, and slowly whisk in the cheese.
Balsamic Reduction
- Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store left overs in fridge.
Nachos
- On a cookie sheet lined with parchment paper, place a layer of chips and then drizzle on sauce and toppings. Place another layer of chips and repeat with sauce and toppings.
- Place in the oven at 400° for a couple minutes to melt the cheese.
- Just before serving, drizzle on the balsamic reduction.