These Asian Chicken Wonton Nachos are an EPIC spin on classic nachos. Crispy baked wonton chips are layered with Asian flavored ground chicken, pungent red onions, spicy jalapenos, two types of cheeses and finished with a silky, smooth spicy peanut sauce. These nachos are easy to make, yet packed with flavor and a total crowd pleaser!
6ouncesSmall Wonton Wrappers – cut in half diagonally (about 24 wrappers) (SEE NOTES)
2Jalapenos- 1 finely diced and 1 thinly sliced (SEE NOTES)
3-4ClovesGarlic – minced
2tspGinger – peeled and grated
1poundGround Chicken(can substitute pork or beef) (SEE NOTES)
2 ½TBSLow Sodium Soy Sauce
Salt and Pepper
1 heaping CupShredded Monterey Jack Cheese
1heaping CupShredded Pepper Jack CheeseOr Colby Jack
¼Red Onion – thinly sliced
Spicy Peanut Sauce:
2TBSPeanut Butter(creamy or smooth is best, but chunky will work)
1-2tspSriracha- to taste
2tspLow Sodium Soy Sauce
1 ½TBSLime Juice
1cloveGarlic - peeled and minced
Optional Garnish: Thinly Sliced Scallions, Chopped Cilantro, Sliced Avocado, Shredded Red Cabbage, Lime Wedges, Sliced Red Chile, Sesame Seeds
Make the peanut sauce: Add all the ingredients for the peanut sauce to a small bowl. Whisk until smooth. Taste and adjust for seasoning with honey, sriracha or vinegar. If you like a thinner consistency, add a bit of water. Set the peanut sauce aside until ready to use. (SEE NOTES)
Preheat oven to 350 degrees F. Line two sheet large rimmed baking sheets with aluminum foil for easy clean up. Spray aluminum with non-stick cooking spray.
For the wonton chips: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Spray the wontons evenly with a bit of cooking spray. Season generously with salt. Bake (on the upper 1/3rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
Meanwhile, prepare the chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over medium-high heat. Add the minced jalapeno and cook until softened, about 2 minutes. Add in the garlic and ginger. Cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, and stir-fry until almost cooked through and starting to brown, about 6-8 minutes. Add in the soy sauce, fish sauce, vinegar, sesame oil and honey. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Remove from heat. Taste and adjust for seasoning with salt and pepper.
Assemble the nachos: Arrange all the chips on one baking sheet. Spoon the chicken mixture over the chips. Top with both cheeses, the red onions and the sliced jalapenos.
Bake until the cheese is melted and bubbling, about 10 minutes.
Garnish with desired toppings, drizzle with peanut sauce and enjoy!
If you don't like a lot of heat, remove the seeds and ribs from the jalapenos.
While I used ground chicken for my nachos, you can absolutely substitute ground turkey, pork or beef if you would like!
Wonton wrappers can be found in the refrigerated section of most grocery stores. Wonton wrappers and egg roll wrappers are basically the same the same thing (both are an egg-noodle dough), however they vary in size. Wonton wrappers are significantly smaller than egg roll wrappers. If you can only find egg roll wrappers, you can substitute those, just make sure you cut the wrappers into quarters instead of in half.
When baking your wonton wrappers, be very careful! They can go from golden brown and delicious to dark and burnt pretty quickly. I baked mine for 8 minutes (rotating the pans from the top to middle position halfway through), and they were perfect, but every oven is different!
If you want to save time, you can make these chicken nachos with regular, thick tortilla chips. If using tortilla chips, arrange the nachos in TWO layers like so - chips, half the chicken, half the cheeses, half the red onions, half the jalapenos and REPEAT. Bake time will be the same.
Like anything you are cooking, make sure you adjust the peanut sauce for taste and consistency to your own liking! Add more honey for sweetness, vinegar for sourness, or sriracha for more spice. If you want a thinner sauce, add a bit of water until the desired consistency is achieved. If you don’t have a food processor or blender, you can easily make the sauce in a small bowl. Just make sure you finely dice the garlic first and whisk everything together well.
You can make the peanut sauce in advance and store it in the refrigerator. However, the sauce will become thick! Simply whisk in a bit of water to loosen it up.
The plain wonton wrappers can be baked a day in advanced if needed. Let them cool completely and store them in an airtight container. However, the assembled and baked nachos are best served and eaten immediately.
Nutritional information based upon 6 servings and does NOT include peanut sauce.