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!
Servings: 4 servings
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
*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.