ASIAN BEEF NACHOS
Recipe provided by the National Cattlemen's Beef Association
Yield: 24 servings (6 appetizer plates)

Crispy Wonton Chips:

48 Wonton wrappers
Hot Oil as needed

To make Crispy Wonton Chips:
Cut each wonton wrapper diagonally in half. Deep fry until browned and crisp; drain.

Hoisin Peanut Sauce:

1/3 cup Water
3 Tbsp. Hoisin Sauce
3 Tbsp. Peanut Butter
1 Tbsp. Dark Sesame Oil
1 Tbsp. Reduced Sodium Soy Sauce
1 Tsp. Minced Fresh Ginger
1 Tsp. Honey
1 Tsp. Vietnamese Chili Garlic Sauce
1 Tsp. Rice Vinegar

To make Hoisin Peanut Sauce:
In saucepan, heat ingredients over medium high heat to a boil, stirring frequently. Reduce heat and simmer 1 to 2 minutes. Remove from heat; cool. Cover and set aside.

Other Ingredients:
1 lb. 2oz. Monterey Jack Cheese, Shredded
1 lb. 2 oz. Fully cooked beef pot roast, shredded into small chunks and warmed
6oz. Roasted yellow bell peppers, cut into strips
9oz. Diced tomatoes
2 Tbsp. Toasted sesame seeds
Fresh cilantro sprigs, as needed
Charred Scallion Pesto

For each appetizer plate:
Arrange 16 crispy wonton chips on large heatproof platter in a single layer. Sprinkle with 3oz. cheese. Bake in 400F oven 3-5 minutes or until cheese is melted. Layer with 3oz. shredded pot roast, 1 oz. peppers and 2 Tbsp. Charred Scallion Pesto. Drizzle with 2 Tbsp. Hoisin Peanut Sauce; top with 1 1/2 oz. tomatoes and 1 tsp. sesame seeds. Garnish with cilantro. Serve immediately.

Charred Scallion Pesto:
In bowl, combine 3/4 cup chopped grilled green onions (10-12 onions), 3 tbsp. coarsely chopped cilantro leaves, 3 Tbsp. vegetable oil, 2 tsp. minced lemongrass, 1 tsp. fresh lemon juice, 1/2 tsp. Kosher salt, 1/2 tsp. dark sesame oil, 1/4 tsp. minced garlic and 1/8 tsp. black pepper until thoroughly blended. Cover and set aside.