Thai Nachos
Ingredients
Dressing
- 1 clove garlic minced
- 1.5 tsp fresh ginger minced
- 2 Tbs tahini can substitute peanut butter - heat for a few seconds in the microwave to soften
- 1.5 tsp soy sauce
- 1.5 tsp fish sauce find this in the Asian food section of your grocery store
- 1.5 Tbs sweet chili sauce
- Zest and juice of 1 lime
Nachos
- Tortilla Chips
- Cheese shredded
- 1 Bell Pepper cut into bite-size slices
- 1/4 of a Red Onion cut into thin slices
- Edamame find in the frozen veggies section - purchase the pre-shelled edamame
- 2 Carrots peeled and grated
Garnish
- Cilantro
- Green onions
Instructions
- Whisk dressing ingredients together, set aside.
- Heat a large pan with a drizzle of olive oil. Add red onions and bell peppers and sauté till slightly tender, about 4-5 min. Set aside when finished.
- While sautéing the veggies, heat a pot of water and cook the edamame according to the package directions (usually 4-5 minutes, or until tender). When finished, drain and run under cold water for a few seconds to stop the cooking.
- Assemble nachos on a large rimmed baking sheet (not pictured). Cover the pan with chips, sprinkle half the cheese on top, add bell pepper, red onion, grated carrots, and edamame. Add the rest of the cheese and bake at 400 for about two minutes, or until cheese begins to melt. Turn the broiler on and broil for about one minute, till cheese is melted and begins to bubble.
- Garnish with cilantro, green onions, and drizzle the dressing on top. Enjoy immediately.
Notes
Feel free to add other veggies to this dish or even add cooked shredded chicken for a little more protein.