The guys at Food Steez know a thing or two about how make unreal junk food. Here, they’ve pretty much outdone themselves with this pizza nacho recipe.

Pizza Nachos:

• 15 small corn tortillas
• 2/3 cups marinara sauce
• ¼ cup basil, mined
• ¼ cup parsley, minced
• 1 cup Mozzarella Cheese, shredded
• 1 cup Cheddar Cheese, shredded

Garlic Cream Sauce:

• 1-1⁄2 Tablespoon Unsalted Butter
• 1⁄2 Tablespoons Olive Oil
• 2 cloves garlic, minced finely
• ¾ cups heavy cream
• 1 pinch salt
• 1⁄4 cups parmesan cheese, grated

Instructions: For the chips: Heat 1-inch of peanut/canola oil in a large frying pan over medium-high heat to 350 degrees F. Arrange the tortillas in a stack and cut into 6 equal wedges (like a pizza). Fry turning occasionally with a slotted spoon until crisp and lightly browned (about 1 minute or less). For the Garlic Cream Sauce: Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, stir. Turn to Medium heat, Add in the cream and stir until it comes to a boil. Add the salt along with the parmesan cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside. Preheat oven to 400 F.In a small skillet or on a small baking tray, add your chips. Drizzle half of the garlic cream sauce all over the chips. Spoon half of the marinara onto chips. Add half of the shredded cheese & half of the herbs. Add another layer of chips and add the remaining cream sauce, marinara sauce and cheese. Bake until the cheese is nice and bubbly 5-7 minutes. Remove from oven and top with the remaining fresh herbs.

Subscribe to Indulgence: http://ply.by/PCqbFz

Chef Tips: http://ply.by/r9bsdG
Let's Get Fat: http://ply.by/KYZDFe
Bartender Confidential: http://ply.by/pNlP6N
FoodSteez on Indulgence: http://ply.by/19mIoM
Tasting Notes: http://ply.by/8bobzo
How To: http://ply.by/2M4XTw
Bars and Cocktails: http://ply.by/xZBoGA
Eat This Now: http://ply.by/iMkcoL

Follow Indulgence on Facebook: http://ply.by/RWkqSe