Loaded Italian-Style Chicken Sheet Pan Nachos
Ingredients
- 1 pkg wonton wraps, cut in half diagonally, fried & drained
- alfredo sauce
- 2 cups roughly chopped rotisserie chicken
- 2 cups shredded mozzarella cheese
- 1/2 cup sun dried tomatoes, in oil, drained & chopped
- green onions, thinly sliced
- 1 can sliced black olives, drained
- pepperocini peppers, thinly sliced
- traditional pepperoni, chopped
- 1/4 cup Italian parsley leaves, washed and roughly chopped
Instructions
- Spread the wonton chips evenly out onto a rimmed baking sheet. Drizzle the alfredo sauce generously out over top of the chips. Top evenly with the chopped chicken and mozzarella cheese.
- Sprinkle the sun dried tomatoes, green onions, olives, peppers, and pepperoni evenly out over top. Place the pan under the broiler, just until the cheese has melted and started to brown.
- Sprinkle the parsley evenly out over the nachos. Let them rest 1-2 minutes, and serve immediately.
Notes
recipe adapted from Clover Lane Blog