Chinese Firecracker 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 FIRECRACKERS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture.
• Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool.
• Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.
• Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour 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.

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.