Description
Crispy wonton chips layered with flavorful Asian-spiced chicken, cheese, and veggies. Topped with a spicy peanut sauce for an unforgettable twist on nachos!
Ingredients
Units
For the Nachos
- Vegetable Oil or cooking spray
- 6 oz (170 g) Small Wonton Wrappers - cut in half diagonally (about 24 wrappers*)
- 1 Thai Red Chile - seeded if desired and finely diced
- 4 Cloves Garlic - minced
- 1 TBS Ginger - peeled and grated
- 1 lbs (454 g) Ground Chicken can substitute pork or beef
- 1 1/2 TBS Low Sodium Soy Sauce
- 1 TBS Fish Sauce
- 2 TBS Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tsp Granulated Sugar or Honey
- Salt and Pepper
- 1 cups (237 ml) Shredded Monterey Jack Cheese
- 1 cups (237 ml) Shredded Pepper Jack Cheese
- 1/4 Red Onion - thinly sliced
- 1 Jalapeno - thinly sliced
For the Spicy Peanut Sauce
- 2 TBS peanut butter
- 1-2 tsp sriracha, to taste
- 2 tsp low sodium soy sauce
- 1 1/2 TBS lime juice
- 1 TBS honey
- 1 clove garlic, peeled and minced
Instructions
- Preheat oven to 350°F (177°C). Line two large rimmed baking sheets with aluminum foil.
- Divide the cut wontons between the baking sheets in a single layer. Brush with oil or cooking spray, and season with salt.
- Bake on the upper and middle shelves for 7-10 minutes, rotating halfway through, until golden brown.
- Remove from oven and let cool.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat.
- Add chile, garlic, and ginger; cook until fragrant, about 30 seconds.
- Add chicken, season with salt and pepper, and cook, breaking it up, until almost cooked through and starting to brown, 6-8 minutes.
- Add soy sauce, fish sauce, vinegar, sesame oil, and sugar; cook until the liquid is reduced and coats the chicken, 2-3 minutes.
- Transfer to a medium bowl. Taste and adjust seasoning.
- Spoon half the chicken mixture over chips on one baking sheet.
- Top with half of each cheese, red onions, and jalapenos.
- Top with another layer of chips and the remaining chicken, cheese, onions, and jalapenos.
- Bake until cheese is melted and bubbling, about 10 minutes.
- Make the peanut sauce: add the peanut butter, sriracha, soy sauce, lime juice, honey and garlic to a small bowl and whisk until smooth.
- Garnish with desired toppings and drizzle with peanut sauce.
Notes
- For extra crispy wonton chips, bake them in two batches to prevent overcrowding on the baking sheet.
- To reduce prep time, use pre-shredded cheese blends instead of shredding your own.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days and used in other dishes like tacos or salads.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 100