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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adios Mexico! Serve this new taste sensation with ice cold Peroni beer. Ingredients:
10 ounces prepared alfredo sauce, warmed |
1/4 teaspoon red pepper flakes |
8 ounces tortilla chips |
4 ounces chopped pepperoni |
4 ounces shredded parmesan cheese (1 cup) |
1/2 cup chopped tomato |
1/4 cup sliced green onion |
1 (2 1/4 ounce) can pitted ripe sliced olives |
2 tablespoons chopped italian hot peppers (optional) |
Directions:
1. Heat oven to 450°F.
2. In small bowl combine cheese sauce and red pepper flakes.
3. On ovenproof platter spread half of tortilla chips, top with half the cheese sauce, half the pepperoni and half the Parmesan cheese.
4. Repeat with remaining chips, cheese sauce, pepperoni and cheese.
5. Bake for 5 minutes or until cheese is melted.
6. Top with remaining ingredients and serve immediately while hot.
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