Asian Nachos: Prepare to ditch the tortilla chips and embark on a flavor adventure that will redefine your understanding of nachos! Forget everything you thought you knew about this classic appetizer because we’re taking it east with a vibrant, savory, and utterly addictive twist. Imagine crispy wonton chips piled high with tender, marinated protein, a symphony of colorful veggies, and a drizzle of creamy, tangy sauce that ties it all together.
While nachos themselves are a relatively modern invention, born in the 1940s in Mexico, the concept of layering delicious toppings onto a crispy base is universal. Our Asian Nachos draw inspiration from the rich culinary traditions of Asia, borrowing flavors and techniques from various cultures to create a fusion dish that’s both familiar and excitingly new. Think of it as a celebration of global flavors, all conveniently piled onto one shareable platter.
What makes these nachos so irresistible? It’s the perfect balance of textures the satisfying crunch of the wonton chips, the tenderness of the protein, and the crispness of the vegetables. Then there’s the explosion of flavors savory, sweet, tangy, and a hint of spice, all working in harmony to tantalize your taste buds. Plus, they’re incredibly easy to customize to your liking, making them perfect for a quick weeknight meal or a crowd-pleasing party appetizer. Get ready to experience nachos like never before!
Ingredients:
- For the Wonton Chips:
- 1 package (about 50) wonton wrappers
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- For the Protein (Choose One or a Combination):
- 1 pound ground pork, chicken, or beef
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cooked and shredded rotisserie chicken
- 1 pound cooked shrimp, peeled and deveined
- 1 block (14 oz) firm tofu, pressed and cubed
- For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces cream cheese, softened
- 4 ounces shredded cheddar cheese
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or to taste)
- For the Toppings:
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup sesame seeds
- 1/4 cup chopped peanuts (optional)
- Sriracha mayonnaise (sriracha mixed with mayonnaise to taste)
- Hoisin sauce
- Sweet chili sauce
- Pickled ginger, thinly sliced
- Avocado, diced
- Jalapeños, thinly sliced (optional)
Preparing the Wonton Chips:
Okay, let’s get started with the foundation of our Asian Nachos the crispy wonton chips! This is a super easy process, and trust me, homemade wonton chips are way better than anything you can buy at the store. They’re lighter, crispier, and you can control the flavor.
- Preheat your oven to 375°F (190°C). This is important to ensure even cooking and crispy chips.
- Prepare the wonton wrappers. Lay the wonton wrappers out on a clean work surface. You can cut them into triangles or leave them as squares, depending on your preference. Triangles are more traditional for nachos, but squares work just as well. I usually go for triangles because they look fancier!
- Make the flavor infusion. In a small bowl, whisk together the vegetable oil, sesame oil, garlic powder, and salt. The sesame oil adds a wonderful nutty flavor that complements the Asian theme perfectly.
- Brush the wonton wrappers. Using a pastry brush, lightly brush each wonton wrapper with the oil mixture. Be careful not to over-saturate them, as this will make them greasy. A light coating is all you need.
- Arrange on baking sheets. Place the brushed wonton wrappers in a single layer on baking sheets lined with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
- Bake until golden brown. Bake for 5-7 minutes, or until the wonton chips are golden brown and crispy. Keep a close eye on them, as they can burn quickly. The edges should be nicely browned.
- Cool completely. Remove the baking sheets from the oven and let the wonton chips cool completely on the baking sheets. They will crisp up even more as they cool.
Preparing the Protein:
Now, let’s move on to the protein! This is where you can really customize your Asian Nachos to your liking. I’m going to give you instructions for a few different options, so you can choose your favorite or even combine them!
Ground Meat (Pork, Chicken, or Beef):
- Brown the ground meat. In a large skillet, brown the ground meat over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add flavor. Add the soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using) to the skillet. Stir to combine.
- Simmer. Reduce the heat to low and simmer for 5-10 minutes, or until the flavors have melded together. The sauce should thicken slightly.
Rotisserie Chicken:
- Shred the chicken. Simply shred the cooked rotisserie chicken into bite-sized pieces.
- Optional: Toss with sauce. You can toss the shredded chicken with a little bit of soy sauce, hoisin sauce, or sweet chili sauce for extra flavor.
Shrimp:
- Cook the shrimp. In a skillet, cook the shrimp over medium heat until they are pink and opaque. You can sauté them with a little bit of garlic and ginger for extra flavor.
- Chop the shrimp. Once cooked, chop the shrimp into smaller pieces.
Tofu:
- Press the tofu. Press the tofu to remove excess water. This will help it crisp up better.
- Cube the tofu. Cut the tofu into small cubes.
- Sauté the tofu. In a skillet, sauté the tofu over medium-high heat until it is golden brown and crispy. You can toss it with a little bit of soy sauce and sesame oil for extra flavor.
Making the Cheese Sauce:
No nachos are complete without a delicious cheese sauce! This Asian-inspired cheese sauce is creamy, cheesy, and has a hint of umami from the soy sauce and a kick from the sriracha. It’s seriously addictive!
- Make a roux. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s the base of our cheese sauce.
- Whisk in the milk. Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the mixture is smooth.
- Add the cream cheese. Add the softened cream cheese and whisk until it is melted and smooth.
- Add the cheddar cheese. Add the shredded cheddar cheese and whisk until it is melted and smooth.
- Season. Stir in the soy sauce and sriracha. Taste and adjust the seasoning as needed. You can add more sriracha for extra heat or more soy sauce for extra umami.
- Keep warm. Keep the cheese sauce warm over low heat while you assemble the nachos. If it gets too thick, you can add a little bit more milk to thin it out.
Assembling the Asian Nachos:
Alright, we’ve got all the components ready to go! Now comes the fun part assembling our Asian Nachos. This is where you can get creative and layer everything to your heart’s content.
- Arrange the wonton chips. Spread the wonton chips in a single layer on a large platter or baking sheet.
- Drizzle with cheese sauce. Drizzle the cheese sauce generously over the wonton chips. Make sure to get every chip covered!
- Add the protein. Sprinkle the protein of your choice (ground meat, chicken, shrimp, or tofu) over the cheese sauce.
- Add the toppings. Now comes the fun part! Sprinkle the shredded carrots, shredded purple cabbage, chopped green onions, chopped cilantro, and sesame seeds over the protein.
- Drizzle with sauces. Drizzle with sriracha mayonnaise, hoisin sauce, and sweet chili sauce.
- Add the final touches. Add the pickled ginger, diced avocado, and jalapeños (if using).
- Serve immediately. Serve the Asian Nachos immediately while the wonton chips are still crispy and the cheese sauce is warm and gooey.
Tips and Variations:
- Make it vegetarian or vegan. Use tofu as the protein and substitute the cheese sauce with a vegan cheese sauce.
- Add more vegetables. Feel free to add other vegetables like bean sprouts, edamame, or sliced bell peppers.
- Spice it up. Add more sriracha or red pepper flakes for extra heat.
- Make it ahead of time. You can prepare the wonton chips, protein
Conclusion:
So there you have it! These Asian Nachos are truly a flavor explosion you won’t want to miss. I know, I know, nachos might seem like a simple snack, but trust me, this recipe elevates them to a whole new level. The combination of crispy wonton chips, savory marinated beef, fresh veggies, and that creamy, tangy sauce is simply irresistible. It’s the perfect appetizer for your next gathering, a fun and easy weeknight dinner, or even just a satisfying snack when you’re craving something a little different.
Why are these a must-try? Because they’re incredibly easy to make, bursting with flavor, and a guaranteed crowd-pleaser. Seriously, I’ve never made these without getting rave reviews. The balance of textures and tastes the crunch of the chips, the tenderness of the beef, the freshness of the vegetables, and the zing of the sauce is what makes them so addictive. Plus, they’re easily customizable to your own preferences.
Serving Suggestions and Variations:
Looking for some serving suggestions? I love to serve these Asian Nachos with a side of extra sriracha for those who like a little extra heat. You could also offer a small bowl of chopped peanuts or sesame seeds for an added crunch and nutty flavor. For a more substantial meal, consider adding a side salad or some steamed edamame.
And speaking of customization, the possibilities are endless! If you’re not a fan of beef, you could easily substitute it with shredded chicken, ground pork, or even tofu for a vegetarian option. Feel free to experiment with different vegetables too. Sliced bell peppers, shredded carrots, or even some grilled pineapple would all be delicious additions.
Want to kick up the spice level? Add a pinch of red pepper flakes to the beef marinade or use a spicier chili sauce in the sauce. If you prefer a sweeter flavor, try adding a touch of honey or maple syrup to the sauce.
For a completely different twist, try using sweet potato chips instead of wonton chips. The sweetness of the sweet potato pairs beautifully with the savory flavors of the toppings. You could also experiment with different types of cheese. A sprinkle of shredded mozzarella or Monterey Jack would add a creamy, melty element to the dish.
Don’t be afraid to get creative and make these Asian Nachos your own! That’s the beauty of cooking it’s all about experimenting and finding what you love.
Time to Get Cooking!
I truly believe that this recipe is a winner, and I can’t wait for you to try it. So, gather your ingredients, fire up your stove, and get ready to create a dish that will impress your friends and family. I’m confident that these Asian Nachos will become a new favorite in your household.
Once you’ve made them, I’d love to hear about your experience! Did you make any modifications? What did you think of the flavor combination? Share your photos and comments in the comments section below. I’m always eager to see how others put their own spin on my recipes. Happy cooking, and enjoy! I hope you love this recipe as much as I do.
Asian Nachos: A Delicious Fusion Recipe You Need to Try
Crispy wonton chips topped with your choice of protein, a creamy Asian-inspired cheese sauce, and a vibrant array of fresh toppings. A fun and flavorful twist on classic nachos!
Ingredients
- 1 package (about 50) wonton wrappers
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pound ground pork, chicken, or beef
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cooked and shredded rotisserie chicken
- 1 pound cooked shrimp, peeled and deveined
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces cream cheese, softened
- 4 ounces shredded cheddar cheese
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or to taste)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup sesame seeds
- 1/4 cup chopped peanuts (optional)
- Sriracha mayonnaise (sriracha mixed with mayonnaise to taste)
- Hoisin sauce
- Sweet chili sauce
- Pickled ginger, thinly sliced
- Avocado, diced
- Jalapeños, thinly sliced (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lay wonton wrappers on a clean surface. Cut into triangles or leave as squares.
- In a small bowl, whisk together vegetable oil, sesame oil, garlic powder, and salt.
- Lightly brush each wonton wrapper with the oil mixture.
- Place brushed wonton wrappers in a single layer on baking sheets lined with parchment paper.
- Bake for 5-7 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
- Cool completely on the baking sheets.
- Brown ground meat in a skillet over medium-high heat, breaking it up with a spoon. Drain excess grease. Add soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Simmer for 5-10 minutes, or until flavors meld and sauce thickens slightly.
- Shred cooked rotisserie chicken into bite-sized pieces. Optional: Toss with soy sauce, hoisin sauce, or sweet chili sauce.
- Cook shrimp in a skillet over medium heat until pink and opaque. Sauté with garlic and ginger for extra flavor. Chop into smaller pieces.
- Press tofu to remove excess water. Cut into small cubes. Sauté in a skillet over medium-high heat until golden brown and crispy. Toss with soy sauce and sesame oil for extra flavor.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly (making a roux).
- Gradually whisk in milk, breaking up any lumps. Continue whisking until smooth.
- Add softened cream cheese and whisk until melted and smooth.
- Add shredded cheddar cheese and whisk until melted and smooth.
- Stir in soy sauce and sriracha. Taste and adjust seasoning as needed.
- Keep warm over low heat while assembling nachos. Thin with more milk if needed.
- Spread wonton chips in a single layer on a large platter or baking sheet.
- Drizzle cheese sauce generously over the wonton chips.
- Sprinkle protein of your choice over the cheese sauce.
- Sprinkle shredded carrots, shredded purple cabbage, chopped green onions, chopped cilantro, and sesame seeds over the protein.
- Drizzle with sriracha mayonnaise, hoisin sauce, and sweet chili sauce.
- Add pickled ginger, diced avocado, and jalapeños (if using).
- Serve immediately while wonton chips are crispy and cheese sauce is warm.
Notes
- Make it vegetarian or vegan: Use tofu as the protein and substitute the cheese sauce with a vegan cheese sauce.
- Add more vegetables: Feel free to add other vegetables like bean sprouts, edamame, or sliced bell peppers.
- Spice it up: Add more sriracha or red pepper flakes for extra heat.
- Make it ahead of time: You can prepare the wonton chips, protein, and cheese sauce ahead of time and assemble the nachos just before serving.
- Adjust the amount of sriracha in the cheese sauce and sriracha mayonnaise to your preferred level of spiciness.
- Don’t overcrowd the baking sheet when making the wonton chips, as this can cause them to steam instead of crisp.
- If you don’t have parchment paper, you can lightly grease the baking sheets with cooking spray.