This fun twist on nachos is loaded with classic nacho ingredients like chicken & jack cheese, and kicked up with Asian flavors of spicy-sweet peanut sauce, wasabi, scallions and more!
If ever there was a time to bring restaurant-style dishes home - I feel like this is it. I think we could all use a little something special on our plates!
This recipe is based on a dish from the Grand Lux Cafe in Chicago. Restaurants are great inspiration for trying fun new food combos at home, and when we had this appetizer a few years ago while spending the day with friends downtown I knew I wanted to recreate it myself.
These are not your average everyday nachos, my friends.
First of all: the topping to chip ratio is 😘👌. These nachos are LOADED. This is very important to me, because I don't know about you, but I don't want any sad topping-less chips when I have nachos. Load me up, I want those tasty toppings in every bite!
Asian chicken nachos might sound like an odd combo at first but I promise you it works! There is so much flavor and texture going on - the peanut sauced chicken is sweet and spicy, the green onions and cilantro add freshness, the peanuts add crunch, and the wasabi cream is both cooling and packs a little heat at the same time. It's such a fun combo of flavors!
Stay safe and healthy, friends. Sending you and your people lots of love during this crazy time. ❤️
Yummy noises await you!
Asian Chicken Nachos
Ingredients
For the peanut sauce
- 3 tablespoon creamy peanut butter
- 3 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
For the wasabi cream
- 2 tablespoon sour cream
- 2 teaspoon fresh lime juice
- ½ teaspoon prepared wasabi*, more or less to taste
- pinch of salt
Assembly/topping
- 1 cup chopped cooked chicken (cut into ½ inch pieces)
- 3.5 oz tortilla chips
- 2.5 oz Monterey Jack cheese, shredded
- ¼ cup sliced green onions
- 2 tablespoon chopped peanuts
- 1 tablespoon chopped fresh cilantro
- fresh lime wedges, for serving
Instructions
- Preheat broiler to high. Combine all peanut sauce ingredients in a mini food processor, small blender, or in a measuring cup to use with an immersion blender. Blend until smooth. Reserve ¼ cup of peanut sauce and set aside. In a medium bowl, toss the cooked chicken with the remaining peanut sauce.
- In a separate small bowl, add all wasabi cream ingredients and stir or whisk to combine. Set aside.
- Spread chips into a single layer on a baking sheet. Evenly distribute sauced chicken over the chips. Top with shredded cheese and broil until cheese is melted, about 1-2 minutes. (Note: This time is estimated based on my broiler, but broilers vary greatly so watch closely the whole time - it can go from perfect to burnt in a matter of seconds!)
- Top with reserved peanut sauce, wasabi cream, green onions, peanuts and cilantro. Serve immediately with lime wedges, and enjoy!
Notes
Very intriguing combination.
So nice to see you back! I was starving for Yummy Noises. This recipe looks fantastic. Thank you!! You’ve made my day. Love photo of Charlie sleeping on wooden toy!!
Great to see this yummy noises email. Can’t wait to try This one.
YUM. So looking forward to trying this. Thanks for the new post!!!
I’m so happy I have everything already to make this!!! Looks soooo delicious! Can’t wait! So glad you’re back!
Pretty good recreation, only thing is the Grand lux does not use nachos. They use housemade flat wonton chips.
Just had this yummy dish at Grande Lux in Vegas.....so delicious. I vowed to recreate this in my own kitchen. Thanks for this recipe!!