Crispier than a regular nacho, these practically melt in your mouth. Try the spicier version if you like them hot! The wonton aspect gives a unique twist to your every day nacho platter. The Maple Leaf Prime chicken strips make preparation a breeze. The green onion garnish is a necessary touch, and the kick from Frank's Red Hot Sauce is non-negotiable - a must have!
|1/2 lb||(225 g) Wonton wrappers, cut in half to triangles|
|Vegetable oil for frying|
|1 1/2 tsp||(7 mL) Salt|
|5||Maple Leaf® Prime Naturally® Chicken Strips|
|1 1/2 cups||(375 mL) Grated Mozzarella cheese|
|1 1/2 cups||(375 mL) Assorted diced vegetables (tomatoes, peppers, onions)|
|1/3 cup||(80 mL) Franks® Red Hot® Sweet Chili Sauce™|
|1/4 cup||(60 mL) Roughly chopped peanuts|
|2 tbsp||(30 mL) Thinly sliced green onions|
HEAT oil in a large pot or deep fryer to 375°F (190°C). Working in batches, fry wonton wrappers for 1-2 minutes or until golden brown. Place chips on a baking sheet lined with paper towel to drain. Sprinkle with salt.
MEANWHILE heat chicken strips according to the package directions. Roughly chop the strips and set aside.
ARRANGE wonton chips on a large baking sheet and scatter grated cheese over top. Sprinkle with chopped vegetables and chicken. Drizzle with Sweet Chili Sauce.
Return the pan to the oven and bake for 4-5 minutes or until the cheese has melted. Garnish with chopped peanuts and green onion.
Drizzle with Franks® Slammin’ Sriracha® Sauce for a spicy kick!
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