Asian Style Nachos Food

ASIAN NACHOS

Steps:

• ⅓ C asian sweet chili sauce
• ⅓ C soy sauce
• ⅓ C chunky peanut butter
• 1 t sesame oil
• 1 t ginger, minced
• 1clove garlic, minced
• 1 T rice wine vinegar
• 1 T sugar
• salt and pepper to taste
• Mix ingredients thoroughly while heating in a saucepan. The sauce should have a sweet, spicy, peanutty taste. Consistency should be syrup-like.
• Cut the wonton wrappers in half diagonally. Deep fry them quickly in hot oil, until they are light brown. Let them drain on paper towels.
• 4 TBSP butter, melted
• 8 TBSP heavy cream
• 2 tsp rice wine vinegar
• 1 TBSP wasabi paste (comes in a tube, add the most if you like wasabi kick)
• 1 tsp dark soy sauce
• Melt the butter in a small glass bowl in the microwave. Stir in the cream, vinegar, wasabi paste and soy sauce. Taste it, you may want to add salt and pepper. If not spicy enough for you, add a little more wasabi paste.

ASIAN STYLE NACHOS

Steps:

• Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses. Place into oven and bake until cheeses have melted, about 10 minutes. Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.

ASIAN NACHOS

Steps:

• Heat oven to 450°F.
• Spread won ton wrapper pieces evenly onto 2 rimmed baking sheets sprayed with cooking spray. Bake 5 to 7 min. or until crisp and lightly browned. Cool.
• Meanwhile, combine chicken, coleslaw blend, onions and 2 Tbsp. dressing.
• Spread half the won ton wrapper pieces onto ovenproof plate; sprinkle with half the cheese. Repeat layers.
• Bake 2 to 4 min. or until cheese is melted.
• Top with chicken mixture; drizzle with remaining dressing.

CHINESE FIRECRACKER NACHOS

Steps:

• Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
• Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
• Break up the ground pork into chunks and place in pan.
• Stir in chili garlic sauce and the hoisin sauce.
• Continue to cook, stirring and breaking up the pork.
• Add the sesame seeds.
• Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
• (The pork mixture can be fried up to a day in advance and refrigerated).
• Preheat the oven to 475F.
• Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
• Sprinkle on the cheese and then the pork mixture.
• Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
• While the nachos are in the oven, toss the cabbage with the rice vinegar.
• Serve with green onion and the seasoned cabbage sprinkled on top.