Chinese Firecracker Nachos Ii Recipes

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CHINESE FIRECRACKER NACHOS



Chinese Firecracker Nachos image

Make and share this Chinese Firecracker Nachos recipe from Food.com.

Provided by Molly53

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 teaspoon toasted sesame oil
1 tablespoon peeled minced ginger
1 lb ground lean pork (95 percent lean)
2 tablespoons chinese chili-garlic sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame seeds
4 -5 ounces corn tortilla chips
2 cups shredded muenster cheese or 2 cups mild cheese, of your choice
2 cups napa cabbage leaves, very finely sliced
4 teaspoons rice vinegar
1 green onion, chopped (or as much as desired)

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.

Nutrition Facts : Calories 229, Fat 16.8, SaturatedFat 7, Cholesterol 45.4, Sodium 219.5, Carbohydrate 7.8, Fiber 0.8, Sugar 1.1, Protein 11.8

CHINESE FIRECRACKERS



Chinese Firecrackers image

Wake up your next party with a bang! Firecracker appetizers are an explosion of flavor with turkey and crisp-tender cabbage and carrots ignited by the zest of chili paste.

Provided by Allrecipes Member

Time 1h15m

Yield 14

Number Of Ingredients 11

1 teaspoon vegetable oil
½ pound ground turkey breast
1 cup chopped cabbage
½ cup shredded carrots
2 medium (4-1/8" long)s green onion, finely chopped
1 tablespoon chile paste
1 tablespoon white wine
1 teaspoon cornstarch
14 sheets phyllo dough
4 teaspoons vegetable oil
¾ cup sweet and sour sauce

Steps:

  • Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.
  • Heat oven to 375 degreesF. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.
  • Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.3 g, Cholesterol 12.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 170.6 mg, Sugar 0.7 g

CHINESE FIRECRACKERS



Chinese Firecrackers image

These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.

Provided by Becky

Categories     Wraps and Rolls Appetizers

Time 55m

Yield 14

Number Of Ingredients 11

1 teaspoon vegetable oil
½ pound ground turkey
1 cup shredded cabbage
½ cup shredded carrots
2 green onions, finely chopped
1 tablespoon chile paste
1 teaspoon cornstarch
1 tablespoon white wine
14 sheets phyllo pastry dough, halved into triangles
4 teaspoons vegetable oil
¾ cup sweet and sour sauce for dipping

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture.
  • Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool.
  • Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil.
  • Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.2 g, Cholesterol 11.9 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 164.3 mg, Sugar 0.7 g

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