Thursday, May 31, 2012

ITALIAN NACHOS


1ea          Hilltop Hearth                12” garlic herb tortilla, cut into 16 pieces
2oz          I/Gld                               artichoke, salad cut
1tsp         I/Gld                               capers
1oz          Bellagio                          fire roasted red peppers, chopped
1oz          Bellagio                          julienne sun dried tomatoes
1oz          Roseli                             hot banana pepper rings
2oz          Roseli                             ¼ “diced tomatoes
1tsp         Roseli                              basil pesto
1oz          I/Gld                                Kalamata olives
½ oz        Roseli                              shredded Asiago cheese
2oz          Roseli                              shredded prov/ mozz cheese

Method: deep fry the cut tortilla pieces until crispy. Place the artichokes, capers, red peppers, sun dried tomatoes, banana peppers, Kalamata olives, diced tomatoes and pesto into a skillet and simmer until hot. Place chips on a plate top with warm vegetable mixture, finish with the shredded cheeses. Place under broiler to melt the cheese and serve.

Yield: two servings

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