Wednesday, September 14, 2011
PizzaChipTizers = Pizza + Tortilla Chips + Appetizers
I couldn't resist. This is perfect for those game day snacks. Finger foods, so that you won't have to take your eyes off from the screen. It's basically a pizza in a portable handy form. Luckily as being a part of Foodbuzz Tastemaker Program, I had received a gift card courtesy of Sargento cheese. CHEEEEEESE!!!!!! I think I've mentioned I love cheese. I eat tons of it, hypothetically speaking. And it's a good thing that I've already been a loyal consumer of Sargento for quite some time now. Unless I'm on a major budget and have to go with a cheaper brand.
I enjoy their artisan blends as they have the natural cheese taste. Now I'm not much of a cheese connoisseur, but I know good tasting when I eat it and the quality of Sargento's Artisan Blends shows it. I bought several. From the provolone sandwich slices, mozzarella, shredded parmesan (perfect for pizza and pasta). I regularly grab me a 2-pounds bag of their 4-cheese Mexican Blend when I go to the market, which is perfect for tacos.
A couple of days ago, I had a bright idea to make some kind of appetizer. I had some blue corn tortilla chips, but nothing to dip them in. Then for some reason, I had a craving for pizza. I know totally random cravings. As I mentioned above, the combination of the two I believe is a match made in heaven.
I used Sargento's Mozzarella and Provalone Artisan Blend. Pepperoni was my topping of choice. Of course you don't have to choose pepperoni. Here's a little hint to keeping the tortilla chip from getting soggy. I had pre-baked the pepperoni pieces in the oven to help crisp them up and to remove the fatty oils that are in them. That way as the cheese melts, the oils won't seep through and absorb into the chip. Neat, eh? It's been something I've done for many years when baking pizza and the extra crunch from the pepperoni is a nice touch.
Special thanks for Sargento and Foodbuzz for the gift card, so I stocked up on my cheese. :)
Blue Corn Tortilla Chips
1-2 (2 cup bag) Sargento Mozzarella and Provalone Artisan mix
Preheat your oven to 350˚F. Line a baking sheet with foil and lay pieces of pepperoni flat to cover the surface. Bake in the oven for 20-25 minutes until the pepperoni have slightly crisp.
When baked place the pepperoni pieces on a paper towel to drain out the excess oils that have cooked out of the meat.
On a clean baking sheet, lay whole pieces of tortilla chips evenly. Sprinkle generously the mozzarella and provolone cheese and place 2-3 pepperoni on top of each. Then bake in the oven for 5-10 minutes until the cheese has melted.
Let the PizzaChipTizers cool for 5 minutes before eating.