Asian Nachos Recipes

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.

ASIAN SHRIMP NACHOS

Steps:

• Heat oil in a cast iron skillet or deep fryer over medium-high heat. Fry wonton wrappers in the hot oil for about 1 minute. Flip and fry until golden brown, about 1 minute more. Transfer to a plate lined with paper towels and sprinkle with salt while piping hot.
• Cut each shrimp into 4 small pieces and place in a bowl. Toss with cornstarch. Increase heat under skillet to medium-high and fry coated shrimp in batches until crisp, about 6 minutes. Transfer to a plate lined with paper towels.
• Top each fried wonton with a small amount of coleslaw mix and a pinch of green onion. Drizzle generously with yum yum sauce.
• Toss fried shrimp and chili sauce in a bowl; place a portion of shrimp on top of each wonton.

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.

SPICY GROUND BEEF NACHOS

Steps:

• Roughly chop ½ onion. Saute onion in a dollop of oil over medium-high heat for a few minutes. Add 1 lb. ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly.
• Scrape the seeds out of 2 chipotles and mince them. Add chipotles and 1 Tablespoon adobo sauce to the beef.
• Add 1 Tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and 1/4 cup water. Simmer for a few minutes but try to keep the beef moist. Taste for seasoning (I added additional salt and cumin to this batch).
• Create a single, dense layer of tortilla chips on a sheet pan. You can line the sheet pan with parchment paper for easier cleanup. Add half of the beef mixture and plenty of shredded cheese to the tortilla chips.
• Bake at 400F for 5-7 minutes or until cheese is thoroughly melted. Top with your favorite fixings and serve immediately.
• If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
• If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add ¼ teaspoon salt and the juice of a ½ lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.

ASIAN NACHOS

Steps:

• Fill a wok or heavy bottom sauce pan with at least 2" of oil (corn, canola, peanut - or any other oil with a high smoke point), and heat to 350°F.
• Once you have made the won ton wrappers, cut them into 1x3" strips (dust off any excess flour) and place a few at a time into the hot oil. Use tongs or chopsticks to flip wrappers once they start to turn golden. Place on a wire rack to drain, repeat with remaining wrappers. For different textures, loosely fold or twist the wrappers as you place them into the hot oil.
• Fry chicken until no longer pink. Finely chop veggies.
• To serve, place fried wrappers on a baking sheet, top with chicken, veggies and green onions. Sprinkle with grated cheese and broil until cheese is melted. Remove from oven and drizzle with sweet Thai chili sauce.

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.