Chinese Bbq Nachos Recipes

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.

CHINESE FIRECRACKER NACHOS II

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 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.

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.

BAKED BBQ PULLED PORK NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

BBQ NACHOS A LA "FAMOUS DAVE'S"

Steps:

• 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
• 2.) Place chips in a single layer on large serving platter or baking sheet.
• 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
• 4.) Serve and enjoy!