1 gal. peanut or vegetable oil
1/2 cup EVOO
1/2 cup grated Parmesan
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
2 tsp. minced garlic
2 tsp. EACH - anchovy paste, dijon mustard, Worcestershire sauce, Tabasco sauce
Salt/Pepper
10 flour tortillas (6 inch)
2 cups chopped rotisserie chicken
1 cup shaved Parmesan, divided
3 cups shredded romaine lettuce
1 cup diced tomato
Heat 1 gal. peanut or vegetable oil in deep fryer or 7-8 quart pot until 375 degrees.
Preheat broiler with rack 6-8 inches from element.
In a bowl, whisk together olive oil, grated Parmesan, mayonnaise, lemon juice, garlic, anchovy paste, Dijon, Worcestershire, and Tabasco. Season with salt/pepper to taste.
Cut tortillas into 6 wedges each and fry in 6 batches until lightly golden brown (1-2 minutes each batch). Transfer chips to a bowl using a slotted spoon, toss with salt to season; then, transfer to a clean baking sheet while frying remaining tortillas.
Toss chicken with 1/3 cup dressing. In a separate bowl, toss lettuce with 3 Tbsp. dressing. Top fried tortillas with 1/2 cup shaved Parmesan, some of the remaining dressing, chicken, and remaining shaved Parmesan.
Broil nachos until cheese melts (about 2 minutes). Top with dressed lettuce and tomatoes. Serve immediately.
Sounds delicious, right? Enjoy!
*Original recipe courtesy of Cuisine at Home
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