Best Chinese Firecracker Nachos Recipes

CHINESE FIRECRACKER NACHOS II

Chinese Firecracker Nachos II image

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

Ingredients

2 teaspoons toasted sesame oil
1 tablespoon ginger, peeled,minced
1 tablespoon garlic, peeled,minced
1 lb ground turkey or 1 lb ground lean pork
2 tablespoons chinese chili-garlic sauce
4 tablespoons hoisin sauce
1 teaspoon rice wine vinegar
2 tablespoons carrots, finely grated
2 tablespoons cilantro, chopped
1 tablespoon sesame seeds, toasted
6 ounces tortilla chips
2 cups muenster cheese, shredded
2 cups napa cabbage leaves, very finely sliced
4 teaspoons rice vinegar
2 teaspoons mirin
2 green onions, chopped
2 tablespoons cilantro, chopped
1/8 teaspoon salt

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.

CHINESE FIRECRACKER NACHOS

Chinese Firecracker Nachos image

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

Ingredients

1 teaspoon toasted sesame oil
1 tablespoon peeled minced ginger
1 lb ground lean pork (95 percent lean)
2 tablespoons chinese chili-garlic sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame seeds
4 -5 ounces corn tortilla chips
2 cups shredded muenster cheese or 2 cups mild cheese, of your choice
2 cups napa cabbage leaves, very finely sliced
4 teaspoons rice vinegar
1 green onion, chopped (or as much as desired)

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.

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

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