Origin: American, North AmericanJump to Recipe
Asiago Cream Nachos
When we lived in Columbia, Missouri, one of our favorite local haunts was Addison's. It was a local grill and bar that happened to have one of our favorite appetizers of all time. Those from CoMo certainly know that I am talking about their famous Nachos Bianco. These nachos consisted of "Italian pasta chips" topped with an assortment of toppings and meats such as chicken and chorizo. What really set nachos bianco apart from your standard nachos, however, was the creamy, slightly salty, Asiago cheese sauce that they topped the entire dish with. It is fantastic! This is our take on their nachos bianco.
Making the Asiago Cream Nachos
Making the Asiago Sauce: a Mornay sauce variation
The first step in making the Asiago Cream Nachos is to make the asiago cheese sauce. For this sauce we use a mixture of asiago and Chihuahua cheeses. Shred the asiago and combine with the Chihuahua and set aside.
For the next step you will need to make a basic Mornay sauce. A Mornay sauce is basically a béchamel sauce with shredded or grated cheese added to it. One of the most basic, classic Mornay sauces would be the cheese sauce used for macaroni and cheese.
To make the Mornay sauce melt 1 tablespoon of butter in a saucepan, over medium heat. Once the butter is melted, whisk in 1 tablespoon of flour. Continue to whisk continuously for about 2 minutes. Do not allow to burn. If you see dark flecks, the flour is burned, so discard and try again. You can do this step at a lower heat for a slightly longer time if you are having troubles with the flour burning.
Next, reduce the heat to low and start slowly whisking in the cream about a quarter of a cup at a time. Once the cream has been added, stir in the shredded cheese and continue to heat over low heat until the cheese is all melted.
Pick and cook your proteins for the Nachos Bianco
For these nachos, we love the combination of blackened chicken and beef chorizo. You will typically need about 1 chicken breast worth of chicken and a ¼ cup of cooked beef chorizo for the nachos.
Season both sides of the chicken breast liberally with Cajun or blackening seasoning. Heat a skillet over medium heat. Sauté the chicken breast in 2 tablespoons of olive oil until cooked through, about 3-5 minutes per side. If you are using a temp probe, cook to an internal temperature of 165 degrees, then remove from the heat.
Next dice up the chicken and set aside.
Cook the chorizo until cooked through. Drain and set aside.
Choose your additional toppings
Prepare you additional toppings. Our favorites are diced tomatoes, black olives, green onion, and banana peppers.
Place the wonton chips in a 9x13 pan and top with the meats, olives, peppers, and onion. We typically buy the wonton chips from our local grocery store, but if you can not find them you can easily make your own by frying up wonton wrappers in some oil ahead of time.
To complete the dish, pour the cheese sauce over the nachos and then warm in a 350 degree oven for about 5-10 minutes. Remove from the oven and top with the diced tomatoes.
Be sure to check out some of our most popular appetizers right here:
- Fried Lump Crab Cakes with Sriracha Mayonnaise
- Bacon Wrapped Halibut Cheeks
- Smoked Dry Rubbed Chicken Wings
- Grilled Clams Casino
- Ahi Wonton Tacos With Wasabi Sauce
- Spicy, Bacon Wrapped Shrimp: Bottle Rocket Shrimp
- Buffalo Chicken Wontons
- BBQ Poutine With Smoked Brisket
Grab a few extra napkins and dig in.
If you are in the mood more even more great nachos be sure to check out our Pub Style Irish Nachos or Asian inspired nachos with smoked short ribs.
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Asiago Cream Nachos with Blackened Chicken and Chorizo
- Sauce Pan
- 1 package Fried Wonton Chips
- 1 Chicken Breast blackened
- ¼ cup Beef Chorizo
Asiago Cheese Sauce
- 1 Tab Flour
- 1 Tab Butter
- 1 Cup Heavy Cream
- 5 ounce Asiago Cheese
- ¼ cup Chihuahua Cheese
- Tomato diced
- Pepperoncini (Banana Pepper) Rings
- Sliced Black Olives optional
- 2 Green Onions Finely Sliced optional
- Shred the asiago and combine with the Chihuahua cheese and set aside.
- Season both sides of the chicken breast liberally with Cajun or blackening seasoning. Sauté the chicken breast in 2 tablespoons of olive oil, over medium heat. Cook until cooked through, about 3-5 minutes per side. If you are using a temp probe, cook to an internal temperature of 165 degrees, then remove from the heat.
- Dice the chicken and set aside.
- In a skillet, cook the chorizo and cook until it is cooked through. Drain the fat and set aside.
- Dice the tomato, onion, and any other additional toppings that you choose to use.
- To make the Mornay sauce melt 1 tablespoon of butter in a saucepan, over medium heat. Once the butter is melted, whisk in 1 tablespoon of flour. Continue to whisk continuously for about 2 minutes.
- Decrease the temp to low and slowly add in the cream, about ¼ cup at a time, stirring constantly after each addition.
- Stir in the cheese and mix until the cheese is melted. If the sauce is getting too thick, thin with additional cream or milk.
- Place the wonton chips in a 9x13 pan and top with the meats, olives, peppers, and onion. Pour the cheese sauce over the nachos and then warm in a 350 degree oven for about 5-10 minutes. Remove from the oven and top with the diced tomatoes.