Peanut Thai Chicken Nachos
Peanut Thai Chicken Nachos are covered in spicy shredded chicken, a DELICIOUS peanut sauce, roasted red peppers, and plenty of cilantro. They're covered with shredded cheese and baked - such a fun twist on a classic!
Servings 6 people
Calories 297kcal
Cost $15
Equipment
- sheet pan
Ingredients
- 12 corn tortillas
- 2 tbsp olive oil
- 2 tbsp peanut butter
- 1 tsp soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp sesame oil
- 2 tsp honey
- 1 1/2 tbsp water
- 1/2 cup shredded carrots
- 3/4 cup shredded chicken (see note!)
- 1 1/2 cups shredded mozzarella cheese
- 1 medium red bell pepper, sliced thin
- 3 green onions, sliced
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 350 degrees. Cut corn tortillas into four pieces to make chips. Toss with olive oil. Season with lots of salt on both sides. Bake about 8-10 minutes until golden brown and crispy. Turn over halfway through cooking when they start to brown. (They will crisp up more as they cool.)
- While the chips bake, whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey and water together in a small bowl. Set aside.
- To assemble, layer half of the chips on the bottom of a 1/4 sheet pan. Sprinkle with half of the carrots, chicken, red pepper and finally the cheese. Sprinkle with a few green onions. Drizzle with a little bit of peanut sauce. Layer the rest of the chips on top, followed by the carrots, chicken, red pepper, green onions and cheese. Bake until cheese has melted.
- When the nachos come out of the oven, drizzle with more peanut sauce and sprinkle with cilantro. Serve with leftover peanut sauce.