Fusion Wonton Nachos

Recipe courtesy of Watermark Taphouse & Grille

Fusion Wonton Nachos
6 wonton wrappers
6 oz. (170 g) diced, cooked chicken breast
2 oz. (60 g) diced Roma tomatoes
1 tbsp (15 mL) diced fresh pineapple
1 tbsp (15 mL) diced green onion
1/4 cup (60 mL) Sweet Peanut Sauce (recipe below)
4 oz. (115 g) shredded cheese
drizzle Cucumber Wasabi Sauce (recipe below)

Preheat oven to 400°F. Place wonton wrappers on a cookie sheet. Lightly brush wontons with oil and place in oven until golden brown. Set aside and let cool. Combine chicken, tomatoes, pineapple, green onion and sweet peanut sauce in a bowl and mix well. Divide the mixture onto the six wontons and evenly top each wonton with the cheese. Place in oven and cook until the ingredients are hot and the cheese is thoroughly melted. Drizzle with Cucumber Wasabi Sauce and serve. Makes six wontons.

Sweet Peanut Sauce
1 cup (250 mL) peanuts
1/3 cup (80 mL) of water
2 cloves garlic
1/2 tsp (3 mL) dark soy sauce
2 tsp (10 mL) sesame oil
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) fish sauce
1/2 tbsp (8 mL) lime juice
1/2 tsp (3 mL) cayenne pepper (to taste)
1/3 cup (80 mL) coconut milk

Place ingredients in food processor and blend until smooth.

Cucumber Wasabi Sauce
1/2 cucumber, roughly cut
1 cup (250 mL) sour cream
wasabi to taste
2 cloves of garlic
chopped chives
juice of 1/2 lemon
olive oil
salt, pepper to taste

Place ingredients in food processor and blend until smooth.