Chinese BBQ Chicken Won-Nachos
#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld
What’s more serious than food?
Being a food blogger that is chosen to compete in The Serious Foodie Recipe Challenge
As one of the 50 accepted bloggers to create new recipes like my Chinese BBQ Chicken Won-Nachos, I’m always excited and nervous at the same time. Serious Foodie makes gourmet products for restaurant quality cooking right at home. They believe that food is a common language which I totally agree with. It’s a world wide language with interesting regional ingredients, cooking styles and how we connect. Each competitor received jars of 3 spice rubs and 3 hot sauces.
So what did Serious Foodie mail to each competitor?
*Spice Rubs: Chinese BBQ, Filipino Grill, Asian Fusion (South Indian).
*Spicy condiments: Indonesian Sambal, Sri Lanka Coconut Lime, Vietnamese Sweet Chili Hot Sauce
The recipe challenge has 2 categories and I plan to enter them both!
One Grand Prize Winner: $1,000.00
One Entree Category Winner: $250 Cash Prize
One Appetizer Category Winner: $250 Cash Prize
Each spice rub and hot sauce have very different profiles, all that can be infused with other cultural recipes. I see more and more fusion food recipes combining ingredients that usually are not found together making cooking very fun.
This recipe will be submitted as an entree. Have you got a large crowd to feed or an upcoming tailgate party? This is a perfect appetizer too. Grab your cocktails and let’s get cooking.
Think of a food that people share often together, is it nachos? Families make them at home. Restaurants even make one bite Italian nachos, hot and spicy Buffalo Chicken nachos, Carne Asada Nachos and on and on.
To change up nachos, how about making the chips out of wonton wrappers? I’ve even made chips out of egg roll wrappers. You could also use store bought tortilla chips, but as a result you will miss out using the Serious Foodie Filipino Grill Spice Rub which adds so much flavor.
Are you think about changing up the toppings?
Go for it. Some other toppings that would go great on the nachos would be:
- pickled jalapeños
- sliced mini red bell pepper
- thinly slice red onions
Does the sound of Sambal Salsa have your mouth watering? It is as good as it sounds. Load each chip with a bit of everything for that very serious bite and enjoy!
Check out Serious Foodie products for gift giving and then follow them on their social media platforms for lots of recipes.
Website: https://serious-foodie.com/
Facebook: https://www.facebook.com/theseriousfoodie
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Chinese BBQ Chicken
Chinese BBQ Chicken Won-Nachos are a delicious play on traditional nachos. The Serious Foodie spice rubs and hot sauce make every bite a "serious" one.
Ingredients
- 4 chicken thighs (approx.12 oz.): boneless, skinless and trimmed
- 3 tbs. Serious Foodie Chinese BBQ Spice Rub
- 5 1/2 tbs. vegetable oil, divided
- 25 wonton wrappers, cut diagonally from corner to corner
- 4 tsp. Serious Foodie Filipino Grill Spice Rub
- 1 cup fresh tomato, chopped and strained
- 2 tbs. Serious Foodie Indonesian Sambal Hot Sauce
- 3 tbs. finely chopped onion
- 1/8 tsp. black pepper
- 3 tbs. finely chopped cilantro, divided
- 6 oz. Monterey Jack cheese, shredded from block style
- Toppings:
- 1 small avocado, diced
- 1 cup thinly slice purple cabbage
- 2 green onions, chopped
- 1 lime, cut into wedges
- 1 Fresno chili pepper, sliced (mini red bell peppers can be substituted)
Instructions
- In a bowl, add the chicken thighs, the Serious Foodie Chinese BBQ Spice Rub and 2 tbs. of the vegetable oil. Blend until well coated, cover and set aside to marinade for at least 30 minutes. (If marinating longer, place the chicken into the refrigerator until cook time.)
- Heat the oven to 400 degrees.
- In a small bowl, mix together the remaining 3 1/2 tbs. vegetable oil and the Serious Foodie Filipino Grill Spice Rub.
- Arrange the cut wonton wrappers on two baking sheets lined with parchment paper. Brush each wonton with some of the oil/spice mixture. Bake for 5 minutes, rotate and turn the pans and bake another 2 minutes or until golden brown. Carefully remove the chips from the hot sheet pans to stop any further browning and set aside.
- In another small bowl, combine the fresh diced tomatoes, Serious Foodie Indonesian Sambal Hot Sauce, onion, black pepper and 1 tbs. chopped cilantro. Refrigerate the Sambal Salsa until ready to serve.
- Heat a grill pan or bbq to medium high and sear the chicken thighs for approximately four minutes on each side or until the interior temperature reach 165 degrees. Remove from the heat and allow to rest for several minutes then shred and set aside. (Keep warm if making the nachos right away, if not reheat when assembling.)
- To serve, heat the oven to 350 degrees. On a baking sheet lined with parchment paper, make a layer on the surface with some of the wonton chips. Top with a portion of the Monterey Jack cheese and shredded Chinese BBQ chicken. Repeat until all of the chips, cheese and chicken as been layered.
- Place in the oven and heat for 5-7 minutes to allow the cheese to melt and the chips to warm. Remove from the oven and transfer to a serving platter if desired (can be served in the baking sheet) and add the toppings. Serve with the Sambal Salsa and enjoy!
