Italian Nachos inspired by Maxwell’s Beach Cafe of Spirit Lake, Iowa
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Baked whole-wheat wonton chips covered with melted organic asiago cheese, sprinkled with basil, onions, tomatoes, black olives, and topped off with a drizzle of honey-balsamic.
Ingredients
Wonton Chips
- 2 cups whole wheat flour
- 1 Large egg
- dash sea salt (or kosher salt)
- 2 tablespoons water (more as needed)
Topping
- 2 roma tomatoes (diced)
- 1/2 red onion (minced)
- 1/2 cups black olives (sliced)
- 6-8 basil leaves
- 1/2 cups pickled peperoncini (optional)
Honey-Balsamic Drizzle
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Asiago Cheese Sauce
- 1/4 cups whole wheat flour
- 2 cups milk (of your choice, I used organic skim)
- 1 cup asiago cheese (grated)
Directions
| Wonton Chips | |
| In a medium bowl, whisk together egg, salt and water. Stir in flour, adding more water as needed to form a stiff dough. Knead for 1 minute, then roll onto a lightly floured surface until very thin. Cut into 3 1/2-inch squares, and then in half into triangles. | |
| Spray wrappers with olive oil and spread evenly on a baking sheet. Bake at 400 for 8-10 minutes or until crispy and golden. | |
| Asiago Cheese Sauce | |
| Place flour in a medium, heavy saucepan and gradually whisk in milk until blended. Cook over medium heat until thick, stirring constantly. Remove from heat and add cheese, stirring until melted. | |
| Assemble Nachos | |
| Place half the wonton chips on a platter, and drizzle with half the cheese sauce. Place the rest of the woton chips on the platter, and drizzle with remainder of the cheese. Sprinkle tomatoes, onions, olives and peppers over cheese. Whisk together honey and balsamic, then drizzle over toppings. Chiffonade basil and sprinkle over the top. | |
| Recipe and photographs from Mayhem in the Kitchen! https://mayheminthekitchen.com/ | |