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Spicy Peanut Butter Crunch Thai NachosSpicy Peanut Butter Crunch Thai Nachos

Spicy Peanut Butter Crunch Thai Nachos


By: Teresa C. - Stephenville, TX - 2017 Recipe Contest Submission

"The flavor combination in these nachos is simply wonderful. They're bursting with freshness from the veggies, and the Peanut Butter Crunch Coffee, peanut sauce, coffee-seasoned chicken, and toasted wonton chips add several extra layers and depths of flavor."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

  • 1/2 cup brewed Door County Peanut Butter Crunch Coffee
  • 1 tablespoon ground Door County Peanut Butter Crunch Coffee
  • 3 tablespoons vegetable oil, divided
  • 3 tablespoons soy sauce, divided
  • 2 teaspoons ginger paste, divided
  • 1 pound boneless skinless chicken breast
  • 1 cup matchstick carrots
  • 1 cup cucumber, sliced, peeled, seeded, and cut into matchsticks
  • 3 green onions, thinly sliced
  • 1/2 cup peanut butter
  • 1 teaspoon minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 teaspoons Sriracha sauce
  • 12 wonton skins
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped cilantro
  • 24 jalapeño slices
  • Lime wedges

Instructions:

1. Preheat an oven to 350°F.
2. To prepare the chicken, combine the coffee, 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, and 1 teaspoon of ginger paste in a small bowl. Place the chicken in a baking dish, then coat with the coffee mixture. Bake for 30 minutes or until done.
3. While the chicken is baking, place the carrots, cucumber, and green onions in a small bowl. Toss with 1 tablespoon of soy sauce.
4. To make the peanut sauce, place the peanut butter, brewed coffee, garlic, lime juice, honey, Sriracha sauce, the remaining ginger paste, and the remaining tablespoon of soy sauce in a medium bowl. Stir until smooth.
5. To make the chips, when the chicken is done adjust the oven temperature to 375°F. Line a baking sheet with parchment paper.
6. Cut the wonton skins in half diagonally to create triangles. Arrange these on the baking sheet. Mix the remaining vegetable oil and toasted sesame oil in a small bowl.
7. Brush over the wonton skins to coat on both sides. Sprinkle the wonton skins with salt. Bake 8 to 10 minutes, until golden brown. (Watch carefully, because they will burn easily.)
8. While the chips are cooking, chop or shred the chicken.
9. When the chips are done, top each with chicken and vegetables, then drizzle with the peanut sauce.
10. Top with the jalapeño slices, chopped peanuts, and chopped cilantro. Serve with the lime wedges.,