Italian Nachos

Oh my goodness, these are so good!  We had these for the first time as a starter at Carino's Italian restaurant about 4 years ago and fell in love.  I knew if I could just figure out what they used for their chips (since the weren't typical nacho tortilla chips) I could totally recreate this at home.  After searching for copycat recipes I concluded that wonton wrappers would do the trick. They worked perfectly and this is now one of our very favorites meals.  The flavors all combine so perfectly that all you can think about while you're chewing is your next bite.  And, even though the chips do get soggy, the leftovers are still just as tasty.

Italian Nacho's
Leah Matthews

Wonton Wrappers, cut in half diagonally forming triangles ( we use about 3/4 package for 4-6people)

Vegetable oil

16 oz jar alfredo sauce, heated (we prefer 

shredded mozzarella cheese

fresh, shredded parmesan cheese

Toppings:

jalepenos

banana peppers

sliced olives

roma tomatoes, diced

grilled chicken slices (I used the pre cooked Tyson kind you can buy in a package for salads)

cooked italian sausage

In a frying pan pour oil 2-3 inches deep and heat on med-high.  When oil is hot put in 3-4 wonton triangles at a time and turn them over in oil with tongs.  Being so thin, these literally only take about 3-5 seconds to get crispy so be careful.  Remove onto paper towel lined plate when light golden. 

Spread chips onto a cookie sheet in close to one layer and sprinkle toppings all over top.  Wait until the end to drizzle the warmed alfredo sauce over toppings * if you put it on first it will make the chips soggy by they time you're ready to eat them. Finally sprinkle cheeses over top.  Set oven to broil with rack in the center.  Put nachos in broiler only long enough for cheese to melt.  

Serve immediatley!