These Italian Nachos are a fun way to mix things up. The "chips" are pasta chips. There is homemade alfredo sauce here along with pesto and a bunch of other yummy stuff. But you could customize these and use grilled chicken, Italian sausage, you name it! Enjoy!
1 package wonton wrappers
2 C heavy cream
1 stick butter
1 clove garlic, minced
5 ounces shredded Parmesan cheese
Salt & pepper, to taste
1 1/2 to 2 C shredded Mozzarella cheese
Sliced black olives
Sliced pepperoncini peppers
Red onion slices
1/4 C prepared pesto
2 Roma tomatoes, diced
For the pasta chips, heat some vegetable oil in a skillet to medium high heat. Cut the wontons in half diagonally. Carefully and quickly fry them in batches for about 15 seconds per side or until they are lightly browned on both sides. Drain them on a paper towel.
For the alfredo sauce, melt the butter in a small pot. Add in the cream and garlic and bring it to a boil. Turn the heat off and leave the pot on the burner. Whisk in the Parmesan cheese in small handfuls and continue to whisk until it's smooth. Season with salt and pepper, if desired.
Preheat the broiler. Put the pasta chips on a sheet pan. Drizzle the pesto over the chips. Drizzle the alfredo sauce over the chips (you may have some sauce leftover). Sprinkle on the Mozzarella cheese and the black olives and red onion. Lay the pepperoni slices over the top. Put the sheet pan under the broiler to melt the Mozzarella and heat through. Garnish with the pepperoncini peppers and tomatoes.