Salsa-type-thing…no huge chunks…just the way we like it.
Cook up the sausage.
While I’m feeling anti-chunk, I decided I wanted my chicken pieces really tiny too. Tinier than diced.
Warm up a bowl of Alfredo sauce.
Fill a plate, or a platter, with tortilla chips. Top with loads of mozzarella cheese, the chicken, sausage, and salsa-type-thing (a.k.a. veggies), and pop in the 350 degree oven until the cheese is melted. Drizzle some Alfredo sauce over the top, or serve it in a dipping cup on the side.
4 Tomatoes, small
10 Pepperoncinis (average size)
1 4.5 oz. can chopped olives
1 lb. chicken, diced
1 lb. Italian sausage
1/2 lb. mozzarella cheese, shredded
18 oz. bag of chips
1 jar alfredo sauce
Directions: Heat oven to 350 degrees. Finely chop all the veggies, and mix them together in a bowl, to make a salsa. (You don’t have to mix them, or chop them finely, that’s just how my family likes it.) Cook the chicken, and dice it into small pieces. Cook the sausage. Fill an oven-safe plate or platter with tortilla chips. Cover the chips in mozzarella cheese. Sprinkle chicken and sausage pieces on top, followed by spoonfuls of the salsa (or pieces of the veggies, however you decide to do it.) Place in the oven until the cheese melts, about 10 minutes. Spoon heated alfredo sauce over the top, or serve on the side for dipping.