Chef notes
This dish combines all the elements I love of Asian cooking with a favorite American appetizer. The fusion results in a very satisfying and savory snack that can be served at any event but is particularly perfect for football season.
Technique tip: Be sure to heat the Sriracha cheese sauce right before pouring it on top of chips so that the cheese can evenly coat each chip.
Swap option: You can always swap out ground pork for ground chicken if you prefer.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons Sriracha
- 1 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 pound ground pork
- salt and freshly ground black pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 (12-ounce) bag tortilla chips
- 3 tablespoons sliced green onions
- sliced jalapeños
Preparation
For the Sriracha Cheese Sauce:
Melt butter in saucepan, then add milk. Stir in cheese until melted. Add Sriracha to cheese mixture and stir until evenly incorporated.
For the Ginger-Garlic Ground Pork:
Add oil to a large frying pan or wok along with ginger and garlic. Once ginger and garlic is fragrant, add ground pork, stir-fry until browned and season with salt and pepper, to taste.
For the Soy Sauce Vinaigrette:
In a small bowl, combine soy sauce, oyster sauce, vinegar, red pepper flakes.
Heat up oil in a separate pan, pour over sauce mixture and let it sizzle.
For the nachos:
1.Place tortilla chips on a sheet or large platter.
2.Pour Sriracha cheese sauce over the chips, then add the ginger-garlic ground pork on top.
3.Drizzle with soy sauce vinaigrette and top with green onions and jalapeños.
