Wednesday, August 22, 2012

Johnny Carino's Italian Nacho's

There are a few things I'm still extremely upset about after having moved to Portland. No Texas Roadhouse. No Johnny Carino's. Sometimes I kind of live for Carino's Italian Nacho's. It was a nice surprise to log into blogger yesterday and see that sweet Alli over at Cupcake Diaries shared a copy cat recipe.

Alli mentions that this copycat recipe came from Texas Housewife. When I checked the site, she had said to use the Asiago Cream Sauce, and Alli had posted the Alfredo Sauce. I asked Alli about it and she (a former server at Johnny Carino's) said they use the Alfredo Sauce.

So! Enjoy the recipe!

Are you trying to tell me that I made a ton because that looks like a full sized baking sheet?
You're right. It is.

What you will need:

  • 7 oz. wanton wrappers
  • canola oil
  • 1/3 C ground Italian sausage
  • 1/3 C cooked chicken. sliced
  • 2 C mozzarella cheese
  • 1/2 C tomatoes, diced
  • 1/4 C black olives, sliced
  • 1/4 C pepperoncini peppers, sliced
  • 1/4 C jalapeno peppers, sliced
  • heated Alfredo Sauce
Alredo Sauce-
  • 1 Quart heavy cream
  • 1 C Parmesan
  • 1/4 C. whole milk
  • 1 T black pepper
  • Put your chicken in the oven (I just used chicken tenderloins with salt and pepper on them)
  • Separate your wonton wrappers and heat your oil to 350 degree's
  • Fry the wrappers for about 60 seconds or until they are light golden brown
  • Brown your Italian Sausage
  • Slice up your tomatoes, olives, pepperoncini's and jalapeno's
  • When the chicken is done and out of the oven, pile your chips onto a baking sheet
  • Top the chips with your toppings, including the Mozzarella cheese
  • Bake in the oven at 350 degrees for about 10-15 minutes
  • While that is baking, use a large pan to make your Alfredo Sauce
  • Pour the heavy cream, whole milk and black pepper into your pan, and bring it to a consistent boil
  • Remove from heat and fold in the Parmesan cheese
  • When Nacho's are done in the oven, top with the Alfredo Sauce

No comments :

Post a Comment