Thai-Inspired Chicken Nachos
Charred Pineapple
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1 (12-oz) pkg wonton wrappers
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 3 cups shredded rotisserie chicken
- 1 cup peanut sauce
- ¾ cup chopped roasted peanuts
- ½ cup chopped fresh cilantro
- ½ tsp crushed red pepper, optional
- 2 limes, cut into wedges
Instructions
- Preheat oven to 400°F. Cut wonton wrappers in half diagonally to make triangles.
- Arrange half of triangles in single layers on two large parchment paper-lined baking sheets. Bake, without turning, 6 minutes or until lightly browned and crisp. Remove to a wire rack. Repeat procedure with remaining wonton triangles.
- Meanwhile, cook garlic in hot oil in a large skillet over medium heat 1 to 2 minutes or until fragrant. Stir in chicken and peanut sauce; cook until thoroughly heated.
- Divide wontons among 6 plates. Top with chicken mixture, peanuts, cilantro, and, if desired, red pepper. Serve with lime wedges.
Side Dish Ingredients
- 3 Tbsp butter
- 1 (16-oz) container pineapple chunks
- 3 Tbsp brown sugar
Side Dish Instructions
- Melt butter in a large skillet over medium heat. Add pineapple and sugar; cook 8 to 10 minutes or until pineapple is browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
487
|
115
|
602
|
| Fat (g) | 21 | 6 | 27 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 32 | 0 | 32 |
| Carb (g) | 41 | 17 | 58 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1120 | 48 | 1168 |
| T. Sugs (g) | 8 | 14 | 22 |
| A. Sugs (g) | 6 | 7 | 13 |
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