OMG people – these, Wonton. Nachos. I mean they are cray-zzzzy! And I’m super proud of them. They are also the fourth installment of my Game Day Eats Series. This week’s theme is nachos. I have no idea if anyone has done this, but I’m going to bet a ga-jillion Monopoly dollars no one has.
I”m not even going to Google it, because I haven’t yet and won’t until I hit publish on this. I know it makes no sense, but I’m enjoying the excited feeling of an “original idea”, especially since they are so few and far between as you get older.
But back to these wonton nachos. They are layered with a lot of flavors and condiments I grew up on. Weird to think how mainstream they all are now. I’m glad for it, because that means it’s that much easier for you to buy them and make this. You can find Sriracha, chili garlic sauce, togarashi and Furikake in the Asian aisle of most grocery stores.
Now for the fun part. As many of you know Matt is also participating in the Game Day Eats Series and he has some killer nachos this week. Head over to his site to check it out. Then tune in to my Insta Stories because we are having a friendly competition of “Who Did it Better”.
Nevermind that in the last episode of this Game Day Eats Series, I said we weren’t competing this year. It’s too fun not to. Besides that, I love a good bet when it comes competing with Matt because we come up with ridiculous things the loser has to do.
Loser of this challenge has to do a game of Russian Roulette with Bean Boozled. Have you seen these jelly beans? They are weird and nasty flavored jelly beans mixed in with regular ones. I need your vote! Puh-lease!!!! I don’t want to lose and end up eating the spoiled milk or booger flavor.
Go vote HERE!!
Last thing, here are a few notes on the ingredients for those of you who might be unfamiliar with them:
- Chili Garlic Sauce – Is similar to Sambal Oelek but with out the fiery heat and with a heavier garlic flavor.
- Togarashi is a Japanese condiment is generally made of chili peppers, dried citrus peel, sesame seeds, ginger, garlic and nori (dried seaweed). The exact blend and spices vary by maker.
- Furikake is another Japanese condiment made of sesame seeds, bonito flakes (dried fish), nori (dried seaweed). I’m sure some of you out there are saying, “ewwww . . .” If that’s the case, just leave it out. I grew up on it and love it. It gives this recipe a distinct Umami flavor.
In small bowl, mix together Sriracha and queso and drizzle on top of wontons. Then layer Chili Garlic Sauce and Thai basil aioli. Sprinkle with togarashi, Furikake and Thai Chilies. Thai Basil (Makes 1 1/4 cups) Place all ingredients in a blender and process until smooth. Transfer to a covered container and refrigerate for at least an hour or up to two days ahead for flavor to develop.
In small bowl, mix together Sriracha and queso and drizzle on top of wontons. Then layer Chili Garlic Sauce and Thai basil aioli. Sprinkle with togarashi, Furikake and Thai Chilies.
Thai Basil (Makes 1 1/4 cups)
Place all ingredients in a blender and process until smooth. Transfer to a covered container and refrigerate for at least an hour or up to two days ahead for flavor to develop.