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Thai Nachos

February 2, 2017

Thai Nachos

 

For the Nachos:

Tortilla Chips*, brand of choice

Cooked Pork; Pulled

Pretty Thai® Queso

Sriracha**

Citrus Sour Cream, optional to make

Thai Basil; chopped

Green Onions; fine slice

 

 

For the Nacho Assembly:

1. In a saucepot, heat up the queso, stirring occasionally to avoid burning. Turn heat to low to keep warm.

2. In a large sauté pan, add pulled pork with a bit of oil** and heat until warm.

3. On a large platter or individual plates spread a thin, even layer of tortilla chips. Add warm pork to the top of the chips, and then pour the warm queso overtop. Add chopped basil and green onions on top as garnish. Squeeze diagonal lines of Sriracha on top and serve with a dollop of citrus sour cream. Enjoy!

4. Additional vegetables such as sautéed mushrooms, bamboo shoots, sautéed onions, sliced serranos or jalepenos, etc. can be added to the Nachos as desired .

 

*You can make homemade tortilla chips by cutting corn tortillas into eight small triangles and either coating lightly with oil and baking in the oven on 375F until crispy, or by frying on 375 until browned and crispy. Remove from oven or fryer and lightly toss with Pretty Thai® Seasoning Salt.

 

** A fun way to spice up your oil is to not throw away your empty Sriracha Bottle, filling it up with canola or vegetable oil to use when cooking.

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