An Asian take on Mexican nachos. This recipe takes the flavors from spicy Thai sauce.
1 tablespoon tamarind concentrate or 1/4 cup lime juice
3 tablespoons fish sauce.
3 tablespoons palm sugar.
1 tablespoon chili sauce or to taste
2 tablespoons peanut butter (optional)
2 cups chicken, cooked and shredded
1 bag tortilla chips
1 cup cheddar, shredded
1 cup monterey jack, shredded
2 cups bean sprouts
2 carrots, shredded
4 spring onions, sliced
1/4 cup roasted peanuts, chopped
1/4 cup coriander, chopped
Simmer the tamarind, fish sauce, sugar, chili sauce and peanut butter over medium heat until the peanut butter melts into the sauce, about 2-3 minutes, before mixing in the chicken.
Spread the nachos out on a baking dish, sprinkle on the chicken and sauce mixture, bean sprouts, carrots and spring onions followed by the cheese and grill until the cheese has melted, about 2-4 minutes, before topping with peanuts and fresh coriander.