Chinese Firecracker Nachos II
Ready In: 26 mins
Serves: 4
Ingredients
Meat mixture
- 2 teaspoons toasted sesame oil
- 1 tablespoon ginger, peeled,minced
- 1 tablespoon garlic, peeled,minced
- 1 lb ground chicken or 1 lb ground turkey or 1 lb ground lean pork
- 2 tablespoons chinese chili-garlic sauce
- 4 tablespoons hoisin sauce
- 1 teaspoon rice wine vinegar
- 2 tablespoons carrots, finely grated
- 2 tablespoons cilantro, chopped
- 1 tablespoon sesame seeds, toasted
Nachos
- 6 ounces tortilla chips
- 2 cups muenster cheese, shredded
Asian Slaw Topping
- 2 cups napa cabbage leaves, very finely sliced
- 4 teaspoons rice vinegar
- 2 teaspoons mirin
- 2 green onions, chopped
- 2 tablespoons cilantro, chopped
- 1⁄8 teaspoon salt
Directions
- Heat the sesame oil over medium heat in a large saute pan or wok.
- Stir-fry the ginger& garlic until it starts to soften, approximately one minute; raise the heat to high.
- 3.
- Break up the ground meat/poultry into chunks and place in pan.
- Stir in chili garlic sauce and the hoisin sauce.
- Continue to cook, stirring and breaking up the mixture until the mixture is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
- Add the sesame seeds.
- Note: This mixture can be fried up to a day in advance and refrigerated.
- Preheat the oven to 475°F Whle the oven is preheating.
- Toss the remaining ingredients (cabbage, rice wine vinegar, mirin, onion, cilantro and salt) to make an asian slaw.
- Refrigerate the slaw.
- Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
- Sprinkle the meat mixture on the chips and then the cheese.
- Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
- Remove from the oven.
- Sprinkle the asian slaw on top of the nachos and serve immediately.
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