This snack was 10 years in the making. Sound crazy? Let me explain.
About 10 years ago, my daughter worked in a restaurant that served Asian nachos. I wasn’t a big fan of Asian flavors at the time, but I was in love with the Asian nachos served at this particular restaurant. I never failed to order this each time I visited. That restaurant is no longer in business, but I have often thought of that favorite appetizer of mine and wished I knew how to make it.
Recently, two people (one being my daughter) that once worked at the now non-existent, Asian nachos serving, Connecticut restaurant put their heads together and came up with the recipe for this fabulous appetizer. I am SO excited to share it with you because it tastes pretty spot-on to my favorite from years ago!
Ingredients (makes 16)
- Package of wonton wrappers (in refrigerated in the produce section)
- Wasabi cream sauce (I bought Kikkoman sandwich and dipping sauce)
- 1 bottle peanut sauce (I used an 11.5 oz. bottle sold as a dipping sauce)
- 1 cup shredded cooked chicken or approximately 12 oz. uncooked (I used 4 tenderloins)
- 1 ½ cups shredded Mexican mix cheese
- Scallions, chopped (for garnish)
Here is how I made the Asian nachos based on what I learned from the former restaurant employees!
First, I baked 4 chicken tenders in some of the peanut sauce. After the chicken was cooked, I shredded it and added the rest of the bottle of peanut sauce to it. (I made this ahead and stored in the fridge.)
Next, I used a frying pan and canola oil to fry 16 wonton wrappers. I made sure the oil was really hot and fried each side – this is a fast process – probably 20 seconds for each side. The wontons will puff up and become stiffer, but I didn’t keep them in the oil long enough to become brown. I flipped them with a fork and put them on a paper towel when I removed them from the oil.
I made sure I had 16 nicely done wontons before starting to assemble the appetizer. (On my first attempt I had some wontons I needed to discard – they were either too brown or that I put them in the oil before it was hot enough. I got the hang of it after a few tries.)
To assemble, I lined up the wontons on an oven safe dish. (You can use a cooking sheet and transfer to a serving tray when out of the oven.) I put a heaping tablespoon of the chicken mixture – after warming it from the fridge first – onto the center of each wonton. Then, I sprinkled the shredded cheese on top of the chicken on each wonton and them under the broiler – just long enough to melt the cheese.
After taking the wontons out of the oven (transfer to serving tray if needed), I added the wasabi cream sauce (add a dot or more, depending on your taste). As the final touch, I garnished with chopped scallions.
Here you go! A super Super Bowl – or, anytime – snack! So yummy! Enjoy!
P.S. You will have wonton wrappers leftover – the perfect opportunity to experiment by using them with some homemade ravioli fillings or to create some filled desserts!
Thanks for stopping by! Remember to take pleasure in simple things, Jackie