ingredients
Pasta Chips 12 wonton wrappers
2 tablespoons extra virgin olive oil
1 egg white, frothed
1/2 teaspoon Italian seasoning
Nachos 1 pound ground Italian sausage
1/2 cup chopped onion
3 garlic cloves, minced
2 (14.5 ounce) cans
Tuttorosso® Petite Diced Tomatoes, drained, 1 cup tomatoes reserved
Cheese Sauce 1 cup evaporated milk
1 cup shredded mozzarella cheese
1 teaspoon cornstarch
Salt and black pepper to taste
2 tablespoons chopped fresh basil, for garnish
instructions
- Preheat oven to 400o F.
- Cut each wonton into 4 triangles and toss lightly with oil. Cover a cookie sheet with foil and place a single layer of wontons on top. Brush with egg while and sprinkle with Italian seasoning. Bake wontons for 6 minutes or until lightly browned.
- Heat a large skillet over medium heat. When hot, add the sausage, onion and garlic; breaking the sausage into smaller pieces with a spatula or wooden spoon. Cook until the sausage is no longer pink, about 5 minutes. Add tomatoes to the sausage mixture and cook an additional 5 minutes.
- In a medium saucepan heat the evaporated milk on low heat until hot (not boiling). Whisk in the cheese, cornstarch, salt and black pepper until smooth and cheese is completely melted. Keep warm.
- Arrange enough chips to cover a large plate.Top with half of the sausage & tomato mixture, warm cheese sauce, half of the reserved tomatoes and one tablespoon of the chopped basil. Top with more pasta chips, sausage & tomato mixture, cheese sauce, remaining tomatoes and basil. Serve immediately.
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