Asian Style Nachos

One day I was thinking about how to make nachos more exciting, so I came up with this recipe. I think these nachos are tastier than the original. It is the peanut sauce that makes these nachos amazing. The peanut sauce has a flavorful combination of spices. The flavors of garlic and peanuts with a hint of lemon from the ginger is delicious. The texture has a perfect crunchiness, and the cheddar cheese is strange, but some how brings everything together. The cucumbers add a nice fresh element to these nachos that I really enjoy. I didn't think regular corn tortilla chips would work, so I used Rice Works sea salt and black sesame crisps. They are a cross between a rice cracker and sesame stick in a chip-like form. I hope you will give these nachos a try!
For peanut sauce:
1/2 Cup creamy peanut butter
1/4 Cup low-sodium chicken broth
3 Tablespoons low-sodium soy sauce
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons minced fresh ginger
2 Tablespoons lime juice
1 teaspoons minced garlic
1/2 teaspoon (or less) red chili flakes
1 shallot, peeled and roughly chopped. One green onion stalk works too.
Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time, and will keep 3 to 4 days in the fridge. Yields about 1 1/4 cups.

Other ingredients:
Shredded sharp cheddar cheese. All of the quantities are up to you.
Green onions, sliced
Black beans
Shredded or sliced chicken
Cucumber cut into small pieces
Rice Works sea salt and black sesame crisps

Place as many chips on a microwave safe plate and sprinkle cheese on top. Microwave for 10-15 seconds on 50 percent power. If cheese isn't melted microwave for another 10-15 seconds on 50 percent power. After the cheese has melted, poor some sauce on then sprinkle the rest of the ingredients on top.

Peanut sauce from chef Ellie Krieger