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Full Online Book HomeLearning KitchenAppetizers - Nachos Italian Nachos
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Appetizers - Nachos Italian Nachos Post by :sbreau Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3216

Click below to download : Appetizers - Nachos Italian Nachos (Format : PDF)

Appetizers - Nachos Italian Nachos

1 (10-ounce) container refrigerated four cheese or Alfredo sauce, warmed
1/4 teaspoon red pepper flakes
8 ounces white corn tortilla chips
4 ounces hot Italian sausage, cooked
4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded
1/2 cup chopped tomato
1/4 cup sliced green onions
1 (2 1/4-ounce) can pitted ripe olive slices

Heat oven to 450°F.

In small bowl combine cheese sauce and red pepper flakes.

On ovenproof platter spread half of tortilla chips; top with half cheese sauce, half Italian sausage and half Mozzarella cheese. Repeat with remaining chips, cheese sauce, sausage and cheese.

Bake for 5 minutes or until cheese is melted. Top with remaining ingredients. Serve immediately.

Yield: 8 servings
Nutrition Facts (1 serving) - Calories: 330 Protein: 11 g Carbohydrate: 21 g Fat: 24 g Cholesterol: 35 mg Sodium: 680 mg Fiber: 0 g
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2 cups (8 ounces) grated Cheddar cheese 1-1/4 cups flour 1 stick butter, melted About 40 pimiento-stuffed olives, drained Work the cheese, flour and butter together to form smooth dough. Mold about 1 teaspoon of dough around each olive and shape into balls. At this point you can freeze the balls on a cookie sheet, then transfer to a plastic bag for indefinite storage in the freeze. When ready to serve, bake the frozen balls on a cookie sheet in a 400-degree oven for 15-20 minutes. If you don't wish to freeze them, just prepare, chill for an hour, and bake

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Appetizers - Nachos -  Creamy Chicken And Jalapeno Nachos
1 whole boned and skinned chicken breast -- poached and diced 1 tsp. ground cumin 12 ounces reduced-fat cream cheese -- at room temperature 1 teaspoon chili powder 2 cloves garlic -- minced 1 1/2 cups cheddar cheese 2 jalapeno peppers -- seeded and minced 3 tablespoons chopped onion 6 medium pitas -- each separated into two rounds Preheat oven to 350º. Combine, cream cheese, jalapeno, onion, garlic, cumin and chili powder in a food processor (or mixer). Fold in chicken and cheese. Spread each pita round with a generous amount of filling. Place on cookie sheets and bake until puffed