Mango Chicken Wonton Nachos
A double dose of mango in the glaze for the chicken, as well as serving as the base of a salsa, gives these wonton nachos a strong sweet and fruity flavor.
- Time: 95 min
- Servings: 8
Source: meatwave.com
Ingredients
- For the Queso
- Cheddar cheese, grated
- Monterey Jack cheese. grated
- tablespoon cornstarch
- tablespoons canola or vegetable oil
- finely diced white onion
- teaspoons finely minced garlic
- teaspoon ground cumin
- evaporated milk
- roma tomatoes, cored and diced
- roughly chopped roasted green chiles
- finely chopped fresh cilantro
- thinly sliced scallions
- Milk, as needed
- Kosher salt
- For the Wonton Chips
- to 3 cups canola oil
- ounces small wonton wrappers, halved diagonally
- For the Chicken
- mango nectar
- packed light brown sugar
- soy sauce
- rice vinegar
- tablespoons freshly grated ginger
- teaspoons freshly minced garlic
- tablespoon freshly squeezed lime juice
- teaspoon crushed red pepper
- pounds boneless, skinless chicken thighs, trimmed of excess fat
- Freshly ground black pepper
- For the Salsa
- large almost ripe mangos, peeled and cored
- medium red onion, cut into 1/2-inch rounds and skewered horizontally
- large red bell pepper, stemmed, seeded, and cut into 4 large pieces
- medium jalapeño pepper
- roma tomatoes, cored and finely diced
- tablespoons finely chopped fresh cilantro
- tablespoons lime juice from 1 lime
- For the Nachos
- sour cream