Requested: Romano 's Macaroni Grill Italian Nachos
Macaroni Grill used to have this as an appetizer, but they do not make it
anymore. The "nacho" chips were made with pasta, and I would love to
duplicate them.

Macaroni Grill Italian Nachos

7 ounces wonton wrappers (about 1/3 a packet)
canola oil
1/3 cup fully cooked Italian sausage, crumbled
2 cups grated mozzarella cheese
1/2 cup fresh tomatoes, diced
1/4 cup sliced kalamata olives or any black olives
1/4 cup chopped scallions
6-8 slices banana peppers (use as much or as little as you'd like,
they are in the pickle section of the grocery store)
6-9
Asiago cream sauce
2 tablespoons cornstarch
2 tablespoons water
2 cups heavy whipping cream
1/2 teaspoon chicken bouillon granules
1 1/2 cups shredded asiago cheese

Stack the wonton wrappers and slice into 3-4 sections lengthwise and then
cut each strip 3 more times to make little rectangles or chips. Deepfry
in hot canola oil till light golden brown, drain on paper towels and set
aside. Cheese sauce:. Mix cornstarch and water in a small bowl, then add
granuals, set aside. In a sauce pan heat the cream . Slowly add
cornnstarch mixture, mix till thick and slowly add in cheese. Stir till
cheese is totally melted and then turn heat to low and stir occasionally.
Place the chips on a plate and sprinkle with1/2 the mozzarella cheese.
Dot the top with about 2/3 cup hot cheese sauce. Sprinkle all other
ingrediants evenly over the top. Sprinkle with as much remaining
mozarrella cheese as desired. Serve while hot. Cheese sauce makes about
3 cups. Servings are for a meal, for an appitzer it would feed around 2-4
people.

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