When I was in college I waitressed at a italian restaurant. Twenty pounds and one student loan later, I still craved the italian nachos they served. Over the years I have toyed with the recipe and came up with this creation.
To call these nachos is a stretch, as the “chips” are actually fried wontons and the “queso” is actually alfredo sauce. They are topped with loads of yummy toppings. Grilled chicken, bruschetta, olives and pepperoncini peppers. I am happy to say I am no longer paying on that student loan and the 20 pounds have come and gone, but these nachos are here to stay!!
1/2 package wonton skins
1 tomato, diced
chopped fresh basil
sliced pepperoncini peppers
sliced black olives
finely diced red onion
1 boneless, skinless chicken breast
shredded mozzarella cheese
Dice the chicken and season with salt and pepper. Cook over medium high heat until cooked through.
Heat a thin layer of canola oil over medium heat in a fry pan. Cut the wonton skins in half and cook in the oil until lightly browned and crisp. It will take less then a minute for this to happen, so don't walk away. Try not to over cook, as the wontons will cook up more in the oven.
Spread fried wrappers in a single layer onto a large parchment or foil lined baking sheet. Sprinkle half of the cheese over top. Drizzle with the Alfredo sauce, then top evenly with chicken and the remaining mozzarella cheese.
Place under the broiler (at 450° F.) for 2 to 3 minutes, or until cheese has melted. Stay by the oven and watch so they don't burn!
Top with tomato, basil, olives and pepperoncini peppers.
* I made alfredo sauce for these, but jarred or referigerated could be used as well