This is another glorious nacho recipe we made that we LOVE! It's a hit... and it comes from the restaurant Carino's. It c'est merveilleux, as the French say, it is wonderful! It takes lots of work, but in the end it is worth it, for you will fall in love...7 ounces won-ton wrappers (about 1/3 of a medium package)
Canola oil
2/3 cup Asiago Cream Sauce (recipe follows)
1/3 cup ( 3ounces) ground Italian sausage, fully cooked
1 6-ounce package grilled chicken pieces (sometimes found in the salad section)
2 cups (8 ounces) grated mozzarella cheese, divided
use1/2 cup fresh tomatoes, diced
1/4 cup Kalamata black olives, sliced
1/4 cup scallions, chopped
1/4 cup banana peppers, sliced
ASIAGO CREAM SAUCE:
2 Tablespoons milk
2 cups heavy cream
1 1/2 cups Asiago cheese, shredded
1 cup parmesan cheese, finely grated
Separate won-ton wrappers and cut each square in half diagonally to form triangles. Deep-fry wrappers in canola oil until light brown, about 30-45 seconds. Drain on paper towels.
On a large, ovenproof dish, place fried wrappers, curled-side down, in a single layer. Top with Asiago Cream Sauce and cooked sausage & grilled chichen. Add half of the mozzarella cheese (1 cup). Layer on the tomatoes, olives, scallions and banana peppers.
Top with remaining mozzarella and broil at 400 to 500 degrees F. until the cheese is melted and lightly browned, about 2-3 minutes.
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