Asian Chicken Nachos

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!

5 from 3 votes

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Asian Chicken Nachos

Prep Time

18 mins

Cook Time

2 mins

Total Time

20 mins

 

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!

Course: Appetizer, Main Course

Cuisine: Asian, Fusion, Tex-Mex

Servings: 4 servings

Ingredients

For the peanut sauce

• 3 Tbsp creamy peanut butter
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp Sriracha
• 1 Tbsp honey
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil

For the wasabi cream

• 2 Tbsp sour cream
• 2 tsp fresh lime juice
• ½ tsp prepared wasabi*, more or less to taste
• pinch of salt

Assembly/topping

• 1 cup chopped cooked chicken (cut into 1/2 inch pieces)
• 3.5 oz tortilla chips
• 2.5 oz Monterey Jack cheese, shredded
• ¼ cup sliced green onions
• 2 Tbsp chopped peanuts
• 1 Tbsp chopped fresh cilantro
• fresh lime wedges, for serving

Instructions

1. 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 1/4 cup of peanut sauce and set aside. In a medium bowl, toss the cooked chicken with the remaining peanut sauce.

2. In a separate small bowl, add all wasabi cream ingredients and stir or whisk to combine. Set aside.

3. 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!)

4. Top with reserved peanut sauce, wasabi cream, green onions, peanuts and cilantro. Serve immediately with lime wedges, and enjoy!

Recipe Notes

*The heat and intensity of prepared wasabi can vary greatly, and too much can really overpower the dish - so start with just a little wasabi and add more to taste. 

Serves 4-6 as an appetizer, and 2 as a main course.