CHINESE FIRECRACKER NACHOS
Make and share this Chinese Firecracker Nachos recipe from Food.com.
Provided by Molly53
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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 dont 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.
Nutrition Facts : Calories 229, Fat 16.8, SaturatedFat 7, Cholesterol 45.4, Sodium 219.5, Carbohydrate 7.8, Fiber 0.8, Sugar 1.1, Protein 11.8
CHINESE FIRECRACKER NACHOS II
Found this recipe on here... but tweaked it a tish and thought I'd share my own version. This contrast in creamy, crunchy, spicy, sweet, tangy, hot and cool make your taste buds scream with flavor!
Provided by EchoBlueEyez
Categories Chicken
Time 26m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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 dont 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.
CHINESE FIRECRACKERS
This is from Betty Crocker's Low-fat Cooking. I made it for a class once & it turned great, so I thought I would share...
Provided by nsomniak6
Categories Lunch/Snacks
Time 1h12m
Yield 14 firecrakers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.
- Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.
- Stir in chili paste.
- Mix wine and cornstarch; stir into turkey mixture.
- Cook uncovered, stirring occasionally, until slightly thickened.
- Heat oven to 375 degreesF.
- Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.
- Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.
- Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.
- Roll up phyllo and turkey mixture.
- Twist phyllo 1 inch from each end to make firecracker shape.
- Place on ungreased cookie sheet.
- Repeat with remaining phyllo and turkey mixture.
- Brush firecrackers with remaining oil.
- Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
- Serve with sweet-and-sour sauce.
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