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mexic-asian nachos

(1 rating)
edwardnortonfan avatar
Recipe by
Lillian Patterson
@edwardnortonfan
Big Rapids, MI

This is a delicious recipe I stumbled across by accident when I was in my kitchen performing strange experiments with food. I love Mexican flavors as well as spicy Thai food, so I tried to combine the two, and this is what I came up with. These nachos are delicious (ask any of my friends who bravely try my strange foodie concoctions). The nacho filling can also be used to make tacos, fajitas, or enchiladas.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For mexic-asian nachos

  • 1 1/2 lb
    steak, cut into strips
  • 3
    poblano chile peppers, chopped
  • 2
    serrano chile peppers, minced
  • 1 md
    red onion, diced
  • 4 clove
    garlic, minced
  • 1 c
    monterey jack cheese, shredded
  • 1 c
    colby cheese, shredded
  • 1 Tbsp
    fresh ginger, grated
  • 1 c
    teriyaki sauce
  • 1/4 c
    peanut butter
  • 1/2 c
    salsa
  • 1 Tbsp
    olive oil, extra virgin
  • salt and pepper to taste

How To Make mexic-asian nachos

  • 1
    Saute garlic and onion in olive oil until just beginning to soften. Add steak, ginger, and peppers, stirring until steak is at desired doneness.
  • 2
    Mix together teriyaki sauce, peanut butter, and salsa. Add to steak and pepper mixture.
  • 3
    Spray cooking spray onto a cookie sheet. Cover with a layer of chips (homemade are best). Spread spoonfuls of steak mixture onto chips. Cover with cheese. Bake at 350 for 15 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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