***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
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
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
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.