A delightful twist on nachos, featuring crispy wonton chips topped with Italian-inspired ingredients and a creamy Asiago cheese sauce.
Slice the wonton wrappers into small rectangles to create chips.
Ensure the chips are evenly cut for consistent frying.
Heat the canola oil in a frying pan and fry the wonton chips until golden brown. Drain on paper towels.
Fry in small batches to avoid overcrowding the pan.
Cook the Italian sausage in a pan until fully browned and crumbled.
Break the sausage into small pieces for even distribution.
In a saucepan, heat the heavy cream and gradually whisk in the cornstarch mixture and chicken bouillon. Stir until thickened.
Whisk continuously to prevent lumps.
Add the grated Asiago cheese to the sauce and stir until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Arrange the fried wonton chips on a serving plate and drizzle with half of the cheese sauce.
Layer the chips slightly to allow the sauce to coat evenly.
Top with cooked sausage, mozzarella cheese, diced tomato, olives, and banana peppers. Drizzle with remaining cheese sauce.
Distribute toppings evenly for a balanced flavor in every bite.
Serve the nachos immediately while hot and enjoy.
Garnish with fresh herbs like parsley for added color and flavor.
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