Type what you have

Ingredients

• ✓ sweet chili sauce
• cream cheese

Instructions

1. 1 Place cream cheese in a serving dish. Top with chili sauce.

By Philadelphia

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha hot chile sauce
• cornstarch
• shrimp
• oil
• lettuce
• green onion

Instructions

1. 1 Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
2. 2 Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. 5 Transfer shrimp to paper towels to drain.
6. 6 Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
7. 7 Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

By linzleel

Ingredients

• ✓ sweet chili sauce
• green onion
• cream cheese
• monterey jack cheese
• sriracha sauce
• soy sauce
• lemon zest
• lemon juice
• imitation crabmeat
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ sweet chili sauce
• honey
• soy sauce
• chicken drumstick

Instructions

1. 1 In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

By Margot McKinney

Ingredients

• ✓ sweet chili sauce
• cream cheese
• jalapeno pepper
• wonton wrapper
• oil

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ sweet chili sauce
• chicken wing piece
• chicken drumette
• chicken flat
• orange marmalade

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
3. 3 Bake in the preheated oven until no longer pink at the bone and skin is crispy, 45 to 50 minutes.
4. 4 Combine orange marmalade and chili sauce in a large bowl. Add cooked wings to marmalade-chili sauce; toss until well coated. Plate wings; pour extra sauce on top.

By bdweld

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• salmon fillet
• cooking spray
• green onion

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3. 3 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4. 4 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5. 5 Air-fry until salmon flakes easily with a fork, about 10 minutes.
6. 6 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.

By Nicole McLaughlin

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• all-purpose flour
• panko bread crumb
• shrimp
• lettuce
• green onion

Instructions

1. 1 Set an air fryer for 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
3. 3 Place flour on a plate. Place panko on a separate plate.
4. 4 Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
5. 5 Place shrimp in the air fryer basket without overcrowding.
6. 6 Cook for 12 minutes. Repeat with remaining shrimp.
7. 7 Serve in lettuce wraps garnished with green onions.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• shrimp
• chourico sausage
• soy sauce
• garlic
• black pepper
• chile-garlic sauce
• skewer

Instructions

1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Ingredients

• ✓ sweet chili sauce
• pineapple
• cucumber
• green onion
• cilantro
• mint
• sesame oil
• lime juice
• lime
• fish sauce
• brown sugar

Instructions

1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• lime
• lime juice
• rice vinegar
• garlic
• sugar
• cilantro
• red onion
• green cabbage

Instructions

1. 1 Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

By Mom

Ingredients

• ✓ sweet chili sauce
• parchment paper
• shrimp
• all-purpose flour
• garlic powder
• salt
• egg
• coconut
• panko bread crumb
• olive oil
• cooking oil
• apricot preserves

Instructions

1. 1 Line a baking sheet with Reynolds Parchment Paper. Set aside.
2. 2 Rinse shrimp in cold water and pat dry with paper towels. Set aside.
3. 3 Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
4. 4 Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
5. 5 Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
6. 6 Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

By Reynolds KitchensR

Ingredients

• ✓ sweet chili sauce
• toothpick
• cilantro
• carrot
• rice vinegar
• sriracha sauce
• mayonnaise
• black pepper
• salt
• chive
• garlic powder
• sriracha sauce
• egg
• panko bread crumb
• ground pork
• ground chicken
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
3. 3 Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
4. 4 In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
5. 5 Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• worcestershire sauce
• ketchup
• brown sugar
• bread crumb
• ginger
• worcestershire sauce
• egg
• milk
• quinoa
• ground beef
• ground turkey
• black pepper
• salt
• garlic
• green bell pepper
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until soft and translucent, about 5 minutes. Add garlic to vegetable mixture; saute until fragrant, about 1 minute more. Season with salt and black pepper; remove from heat to cool.
3. 3 Mix turkey, beef, quinoa, milk, eggs, 2 tablespoons Worcestershire sauce, sweet chili sauce, and ground ginger together in a bowl until well-combined. Add sauteed vegetable mixture; stir until completely incorporated. Gradually add bread crumbs to meat mixture until mixture is moist and holds together. Form into 6 mini loves and place loaves on prepared baking sheet.
4. 4 Whisk brown sugar, ketchup, and 1 tablespoon Worcestershire sauce together in a bowl until sugar is dissolved and glaze is smooth.
5. 5 Bake meat loaves in the preheated oven for 30 minutes. Spread glaze over each loaf and continue baking until no loaves are longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By LaurenGurnett

Ingredients

• ✓ sweet chili sauce
• jasmine rice
• butter
• potato chip
• black pepper
• salt
• tuna steak
• black pepper
• salt
• cilantro
• red onion
• mango
• oregano
• garlic
• cider vinegar
• habanero pepper
• red onion
• lemon
• lime
• orange

Instructions

1. 1 Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
2. 2 Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
3. 3 Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
4. 4 While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
5. 5 Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
6. 6 Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
7. 7 To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

By thedailygourmet

Ingredients

• ✓ sweet chili sauce
• cabbage
• sriracha sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• sriracha sauce
• garlic
• olive oil
• cauliflower

Instructions

1. 1 Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
2. 2 Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

By LenaCornbread

Ingredients

• ✓ sweet chili sauce
• cilantro
• lemon juice
• cumin
• yogurt

Instructions

1. 1 In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

By MEATEATER

Ingredients

• ✓ sweet chili sauce
• chicken wing
• salt
• water
• balsamic vinegar
• sriracha sauce
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
2. 2 Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
3. 3 Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
4. 4 Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
5. 5 Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
6. 6 Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• chicken breast
• cilantro
• lime juice
• soy sauce
• olive oil
• garlic
• cilantro

Instructions

1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

Ingredients

• ✓ sweet chili sauce
• hoisin sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• beef skirt steak
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• flour
• chicken breast tenderloin
• panko bread crumb
• green onion

Instructions

1. 1 Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
2. 2 Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
3. 3 Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place as many chicken pieces into the air fryer basket without overcrowding.
6. 6 Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
7. 7 Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• salmon
• cooking spray
• water
• pineapple
• teriyaki sauce
• pineapple preserves
• teriyaki sauce

Instructions

1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

Ingredients

• ✓ sweet chili sauce
• white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ sweet chili sauce
• sesame oil
• green onion
• garlic
• ginger
• curly kale
• red bell pepper
• quinoa
• water chestnut
• soy sauce
• rice vinegar

Instructions

1. 1 Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
2. 2 Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

By danaM

Ingredients

• ✓ sweet chili sauce
• firm tofu
• sesame oil
• mayonnaise
• sriracha sauce
• panko bread crumb
• green onion

Instructions

1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• cream cheese
• crab meat
• scallion
• soy sauce
• worcestershire sauce
• cooking spray
• wonton wrapper

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• ground chicken
• bread crumb
• green onion
• coriander seed
• cilantro
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ sweet chili sauce
• lime juice
• cilantro
• mint
• white sugar
• fish sauce
• green onion
• lemongrass
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ sweet chili sauce
• vegetable oil
• wonton wrapper
• pizza dough
• cream cheese
• green onion
• parmesan cheese
• crab meat
• mozzarella cheese

Instructions

1. 1 Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
3. 3 Bake in the preheated oven until slightly brown, about 7 minutes.
4. 4 Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
5. 5 Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

By Allrecipes Community Support