For the Asiago sauce:
4 cups heavy whipping cream
1/8 teaspoon paste or dried chicken base (may use granular bouillon)
1 1/4 cups shredded Asiago cheese
1 Tablespoon cornstarch
2 ounces water
For the nachos:
Jimmy Dean extra mild pork sausage, or other brand mild or Italian sausage
Green onions with tops, chopped
Fresh tomatoes, seeded, chopped and blotted dry
Ripe olives, sliced and blotted dry
Red bell pepper, chopped
Pepperoncini pepper slices, blotted (optional)
Shredded mozzarella cheese
Finely grated Parmesan cheese
Won ton wrappers, cut in half diagonally
Oil for frying the wrappers
Make cheese sauce first and set aside or make in advance and store covered in refrigerator no longer than a week.
Heat before using on nachos.
To make sauce: Heat whipping cream to very hot and just bubbly, but not boiling.
Add chicken base and cheese.
Stir constantly with a whisk until cheese melts and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and whisk into sauce.
Bring to a slow simmer for a minute or two to cook out any starchy taste. Use immediately or let cool, then transfer sauce to a container.
Cover and store in the refrigerator up to a week.
(The sauce makes a quart. For a party serving lots of people, that might be needed, but the recipe can be cut down to make a smaller amount.)
To make won ton chips:
Heat oil to 375 degrees.
Cut each won ton wrapper in half diagonally.
Deep fry won ton wrappers a few at a time until golden brown.
As they cook, if they want to curl slightly, that's fine and actually encouraged; slightly curled chips will hold the topping better than flat ones, and they look more interesting.
Watch carefully--they cook fast. Drain on paper towels and let cool.
Chips can be stored a few days in a ziplock bag.
When serving time is near, crumble and cook sausage in frying pan: drain.
Chop the vegetables and grate the mozzarella and Parmesan cheeses.
Heat the Asiago sauce.
Spread the chips on a plate.
Sprinkle the sausage (heated, if you wish), vegetables and cheese over the chips.
Drizzle with sauce.
Taste and sprinkle with salt if necessary.
This stuff is really the bomb! I just don't make it often because it's too much trouble for just two of us, and it's fattening!
Cathy in Tx