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 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.
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