Italian Nachos

Ingredients

• 2 whole Jalapenos
• 4 whole Tomatoes (small)
• 10 whole Pepperoncinis (average Size)
• 1 can Chopped Olives (4.5 Oz Size)
• 1 pound Boneless, Skinless Chicken Breasts, Diced
• 1 pound Italian Sausage
• 1 bag Tortilla Chips (18 Oz Size)
• ½ pounds Mozzarella Cheese, Shredded
• 1 jar Alfredo Sauce 15 Oz. Jar

Preparation Instructions

Heat oven to 350 F.

Finely chop all the veggies, and mix them together in a bowl, to make a salsa. You can keep them separate if you like. And you don’t have to dice them too small, but my family prefers it finely diced and mixed together.

Cook the chicken in a skillet over medium heat until it’s no longer pink. Then remove it from the skillet and set it aside. Cook the sausage in the same skillet until it’s no longer pink.

Fill an oven-safe plate or platter with tortilla chips. Cover the chips with mozzarella cheese. Sprinkle chicken and sausage pieces on top, followed by spoonfuls of the salsa (or pieces of the veggies, however you decide to do it.) Place in the oven until the cheese melts, about 10 minutes. While it’s in the oven, heat the Alfredo sauce in the microwave or in a saucepan over medium heat.

When cheese is melted, remove the nachos from the oven. Spoon heated Alfredo sauce over the top, or serve on the side for dipping.