Italian Nachos

Our family was lucky enough to schedule a family fun night together! Having adult children with families and different work schedules from ours is sometimes hard to allow us to get time together.  We decided to hang out, have appetizers, and play a new game. The game was Rummy Royal, I highly recommend it!

Yes those are paperclips.  We didn’t have enough chips to play.
Poker chips is on my shopping list don’t worry!

Our middle daughter loves Halloween, she brought a Halloween gingerbread house kit for the kiddos to do. She’s a kid at heart no doubt!

Great memories right here!

The kids each brought an appetizer and the main feature for our eating enjoyment is something my family loves!  I haven’t made them in sometime, so they were a real treat!

Italian Nachos!  

Yum Yum Yum

Alittle background on these babies, Milton and I used to enjoy going to the Romano’s Macaroni Grill. Unfortunately the closest one to us left the city we are closest too.  We were introduced to Italian Nachos at this restaurant!  They are one of our favorites, have I mentioned that?  

Here is the recipe for your enjoyment! The fried won tons are good just plan too, I think.  They aren’t really great if you have leftovers, so be sure to EAT THEM ALL when you make a batch!   It was so much fun to laugh and be together! I highly recommend it!

Enjoy!  Thanks for stopping by!

Italian Nachos

One pkg egg roll or won ton wrappers
Canola oil
1/3 cup fully cooked Italian sausage, crumbled
2 cups grated mozzarella cheese
1/2 cup fresh tomatoes, diced
1/4 cup sliced black olives
1/4 cup scallions
Banana Peppers

Asiago cream sauce
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy whipping cream
1/2 teaspoon chicken bouillon granules
1  1/2 cups shredded asiago cheese

First we will make the chips.  I use a jelly roll pan lined with paper towels. Cut the won ton wrappers into squares.  These will be fried in a skillet with the canola oil heated up.  These do not take long to brown, so you will need to be quick.  Slightly brown one side and flip over, put onto paper towel to drain.  When next batch is ready to put on paper towel, stack up the batch of chips before that.  

To make the cheese sauce:

Mix cornstarch and water in a small bowl, then add granules. set aside.
In a pan, heat the whipping cream.
Slowly add cornstarch mixture, mix till thick and slowly add in cheese.
Stir till cheese is totally melted and then turn heat to low and stir occasionally.
Place the chips on a plate and sprinkle with 1/2 the mozzarella cheese.
Dot the top with about 2/3 hot cheese sauce.
Sprinkle all other ingredients evenly over the top. On this part, I usually take some of the banana pepper juice and pour it throughout the chips. The banana peppers is what really makes this dish fabulous, I think!
Sprinkle with as much remaining mozzarella cheese as desired.
Put in oven to heat everything through and melt mozzarella alittle.

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