So, making Dessert Nachos kinda put me in the mood for Nachos, Italian Nachos. But, being the food blogger that I am I obviously had to shake things up a bit. Years ago I had these yummy Italian nachos at a restaurant, and so clearly it was an easy choice to make.
These nachos are so yummy, and while it’s sad to admit this at 9:30am while I’m writing this post, these sound awesome right now. Oh, shoot it’s like I can taste the alfredo as I type!! Italian nachos are fried wontons, creamy alfredo, mozzarella cheese, chicken, sauteed peppers, olives and parsley. I highly doubt that this is a dish you can actually order in Italy, but it should be.
There are a few things I learned while making these. First, it’s smart to cook the wontons until barely golden. They will be going under the broiler so you don’t want them to get too dark. Also, these are great for game day or parties, and if that’s what you are making them for, may I suggest that you go the leftovers route? For example, the day before you could have chicken fajitas, cook up some of the chicken without seasoning and cook up extra peppers. The day before that you could have alfredo pasta. Both of these leftovers can be saved for a day or two and then used in the nachos to save on prep time. Just make sure you make double the amount. If you’re looking for a few recipes try these, Philly Cheese Steaks, Penne Alfredo, Fajita Burgers, Philly Cheese Steak Egg Rolls.
I’m such a sucker for all things dairy. I love the smooth, creamy alfredo with the stringy mozzarella. I love the little punch that the bright, sweet peppers give, and the salty olives.
- 1 Cup Half and Half
- 1 Cup Heavy Cream
- 2 tablespoons unsalted butter
- 2 Cloves garlic, minced
- ½ 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.
- Heat the oil in a large skillet, oil about ⅓ 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.
- 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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