Chinese Firecracker Nachos Recipes

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

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.

QUICK AND EASY AIR FRYER NACHOS

Steps:

• Preheat the air fryer at 360 degrees F (182 degrees C) for about 5 minutes. Line the air fryer basket with foil or a parchment liner, and spray with cooking spray.
• Heat a small skillet over medium heat and cook ground beef until browned and crumbly, about 3 minutes; drain grease. Stir in water, taco seasoning, cayenne, salt, and pepper. Remove skillet from heat.
• Set tortilla chips in the basket, spreading them out and overlapping slightly so the melted cheese won't drip through the open gaps. Evenly sprinkle Cheddar cheese over the chips. Only add a couple of layers of chips with cheese in between in the fryer basket, or just add a single layer and cook in batches.
• Evenly distribute ground beef and black beans over the cheese, sprinkle green onions on top, and add spoonfuls of salsa.
• Transfer the basket into the air fryer and cook until cheese is melted and starting to slightly brown on the edges, 4 to 6 minutes. The nachos will cook evenly and quickly but watch closely so they don't burn.
• Remove nachos to a serving plate, garnish with sour cream, and serve immediately. Put extra toppings in small bowls and let everybody customize their nachos.