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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