As a kid, one of my all-time favorite treats was getting to have nachos for dinner. This grown-up version elevates nachos to a whole new level with Chinese-spiced veggies and a spicy wasabi-yogurt sauce. It makes an incredibly fun and simple weeknight dinner. You can easily scale this recipe up or down— the only limit is the size of your pan.
Author: Nicole Malik
Recipe type: Entree
Cuisine: Asian, Mexican
Serves: 2 servings
Ingredients
Skillet Nachos
1 tablespoon (15 ml) sesame oil
2 cups (132 g) sliced mushrooms
1⁄2 yellow onion, sliced
1⁄2 green bell pepper, sliced
2 tablespoons (30 ml) soy sauce
1 teaspoon Chinese five-spice powder
1 (6-ounce) package tortilla chips
Wasabi Crema
1⁄4 cup (60 g) plain dairy-free yogurt
1⁄2 teaspoon wasabi paste
For Serving
1⁄2 cup (35 g) shredded cabbage
1⁄2 cup (50 g) shredded carrots
2 scallions, sliced
Instructions
Preheat the oven to 425°F (220°C, or gas mark 7).
To make the nachos, heat the sesame oil in an oven-safe skillet over medium-high heat. Cook the mushrooms, onion and bell pepper for 6 to 7 minutes, until softened. Add the soy sauce and Chinese five-spice powder, and cook for another 1 to 2 minutes. Remove the vegetables from the pan.
To make the wasabi crema, mix the dairy-free yogurt and wasabi paste in a small bowl and set aside.
Arrange the tortilla chips in the skillet. Top the chips with the cooked vegetables. Bake for 5 minutes, until just warmed.
Top with the shredded cabbage, carrots, scallions and wasabi crema.