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–+ servings
Wonton Nachos with Chicken and Peanut Sauce

Crispy Wonton Nachos with Chicken and Peanut Sauce Bliss

These Wonton Nachos with Chicken and Peanut Sauce are a delicious fusion of flavors perfect for snack time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wontons
  • 12 pieces Small Wonton Wrappers Cut in half diagonally
  • 2 tablespoons Vegetable Oil Used for sautéing
For the Chicken Filling
  • 1 pound Ground Chicken Can substitute with turkey or leftover rotisserie chicken
  • 2 tablespoons Low Sodium Soy Sauce Adds umami flavor
  • 1 teaspoon Fish Sauce Use sparingly
  • 1 tablespoon Rice Vinegar Balances acidity
  • 1 teaspoon Sesame Oil Infuses nutty aroma
  • 1 tablespoon Honey Brings sweetness
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 2 cloves Garlic Minced fresh
  • 1 tablespoon Ginger Fresh, grated
  • 1 piece Jalapeno Diced
  • 1 piece Jalapeno Sliced for topping
For the Toppings and Sauce
  • 1 cup Shredded Monterey Jack Cheese Melts beautifully
  • 1 cup Shredded Pepper Jack Cheese Offers a spicy kick
  • 1 medium Red Onion Thinly sliced
  • 1/2 cup Peanut Butter Smooth works best
  • 1 tablespoon Sriracha Adjust based on heat preference
  • 2 tablespoons Lime Juice Freshly squeezed
  • 2 cloves Minced Garlic For sauce

Equipment

  • baking sheets
  • Skillet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with aluminum foil.
  2. Cut the wonton wrappers in half and spread them on the baking sheets. Lightly spray with cooking spray and bake for 7-10 minutes.
  3. Heat vegetable oil in a skillet over medium-high heat. Sauté diced jalapeños for 2 minutes, then add minced garlic and grated ginger, cooking for 30 seconds.
  4. Add ground chicken, season with salt and pepper, and cook for 6-8 minutes. Stir in soy sauce, fish sauce, vinegar, sesame oil, and honey. Cook for another 2-3 minutes.
  5. Layer the nachos by spreading the chicken mixture on the wonton chips, then add Monterey Jack and Pepper Jack cheese, red onion, and jalapeños.
  6. Bake the nachos for about 10 minutes until the cheese is melted and bubbly.
  7. Whisk together peanut butter, sriracha, lime juice, and minced garlic until smooth. Adjust seasoning as desired.
  8. Garnish the baked nachos with fresh toppings and drizzle with peanut sauce before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 18gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1.5mg

Notes

Assemble the nachos just before serving to keep them crispy. Store leftovers in airtight containers for up to 3 days.

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