For this dish, I decided to give nachos an East-meets-West sort of twist, with crunchy wonton “chips,” crisp stir-fried veggies and tender pieces of chicken breast, and then smother the whole thing with a spicy-sweet peanut butter satay sauce and a generous amount of melty, gooey cheese. The wonton chips might be oven-baked, but make no mistake, this is still tailgating food at its gooey, cheesy, crunchy, saucy best. I may not know much about football, but I do know one thing for sure… you need some of these nachos in your life. Like, right now.
Prep time: 15 minutes
Cook Time: 5 minutes
Total time: 20 minutes
Yield: 2-4 servings
1/2 package wonton wrappers (about 50 wrappers)
2 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon kosher salt
1/2 cup shredded carrots
1/2 cup snow peas, cut into thin strips
1 teaspoon canola oil
1/2 cup The Heat Is On peanut butter
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon water
2 cups diced cooked chicken breast
2 cups shredded cheddar-mozzarella blend
1/4 cup roughly chopped cilantro
2 green onions, thinly sliced
1. Preheat oven to 400°F. Lightly spray two large baking sheets with cooking spray.
2. Cut the stack of wonton wrappers in half on the diagonal, and arrange on the prepared baking sheets. Stir together the canola and sesame oils in a small bowl, and brush lightly onto the wontons. Sprinkle with salt. (Depending on the size of your baking sheets, you may need to do two batches to use up all of your wrappers.) Bake in preheated oven for 8-10 minutes, or until lightly browned and crisp.
3. Meanwhile, in a large heavy-bottomed skillet set over medium-high heat, saute the carrots and snow peas in canola oil for 3-4 minutes, or until tender crisp. Remove from heat.
4. In a small bowl, prepare the satay sauce by whisking together the peanut butter, lime juice, soy sauce, honey, and water until smooth.
5. To assemble, arrange half of the baked wonton chips on an even layer on a fresh baking sheet. Sprinkle with half of the cooked chicken and half of the stir-fried vegetables. Drizzle with half of the peanut sauce, and then top with half of the grated cheese. Repeat the same layers using the remainder of the chips, chicken, vegetables, sauce, and cheese.
6. Broil under high heat for 2-4 minutes, or until the cheese is melted and bubbly. Remove from the oven, then sprinkle with cilantro, green onions, and chili (if using). Serve immediately.
PEANUT BUTTER GIVEAWAY
What’s your favorite fusion dish?
Leave a comment below with your answer to enter for a chance at winning a jar of The Heat Is On, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, January 26th, 2015 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 2/2/15 to claim their prize or we will choose another winner.
– Winner will win one jar of The Heat Is On peanut butter. Product will be shipped by Peanut Butter & Co.
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