January 29, 2007

Italian Nachos inspired by a Johnny Carino's appetizer. This is an indulgence meal. The chips are made fresh, the cheese sauce is rich...but boy, it sure hits the spot.

Italian Nachos
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

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

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.

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.

Pile the wontons on a large serving platter. Drizzle with warm cheese sauce. Add sausage, chicken and peppers. Top with shaved Parmesan. EAT IT!