1/30/13 - Asian Chicken Nachos

INGREDIENTS:

***Crispy Wonton Chips***

48 wonton wrappers

Hot Oil as needed

***Hoisin Peanut Sauce***

1/3 cup water

3 tablespoons hoisin sauce

3 tablespoons peanut butter

1 tablespoon dark sesame oil

1 tablespoon reduced sodium soy sauce

1 teaspoon minced fresh ginger

1 teaspoon honey

1 teaspoon Vietnamese Chili Garlic Sauce

1 teaspoon rice vinegar

***Other Ingredients***

1 pound monterey jack cheese, shredded

1 pound fully cooked rotiseriee chicken-pulled and shredded

6 ounces Roasted yellow bell peppers cut into strips

9 ounces diced tomatoes

2 tablespoons toasted sesame seeds

Fresh cilantro sprigs, as needed

***Scallion Pesto***

3/4 cup chopped grilled green onions

3 tablespoons coarsely chopped cilantro leaves

3 tablespoons vegetable oil

2 teaspoons minced lemongrass

1 teaspoon fresh lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon dark sesame oil,

1/4 teaspoon minced garlic

1/8 teaspoon black pepper

DIRECTIONS:

Crispy Wonton Chips: Cut each wonton wrapper diagonally in half. Deep fry until browned and crisp; drain.

Hoisin Peanut Sauce: In saucepan, heat ingredients over medium high heat to a boil, stirring frequently. Reduce heat and simmer 1 to 2 minutes. Remove from heat; cool. Cover and set aside.

Arrange 16 crispy wonton chips on individual large heatproof platters in a single layer. Sprinkle with 3oz. cheese. Bake in 400F oven 3-5 minutes or until cheese is melted. Layer with 3oz. shredded meat, 1 oz. peppers and 2 Tbsp. pesto. Drizzle with 2 Tbsp. Hoisin Peanut Sauce; top with 1 1/2 oz. tomatoes and 1 tsp. sesame seeds. Garnish with cilantro. Serve immediately.

Pesto: In bowl, combine all ingredients until thoroughly blended.

Cover and set aside.