Wonton nachos
Ingredients
| 1/2 lb | (225 g) Wonton wrappers, cut in half to triangles |
| Vegetable oil for frying | |
| 1 1/2 tsp | (7 mL) Salt |
| 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 |
Directions
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.
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.
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