This recipe was inspired by my brother. He worked with a summer program through UNCC this past July and they took their group of high school kids down to Wilmington for a week of fossil hunting and rock finding. One night my brother Christian texted me from the fabled Flaming Amy’s Burrito Barn – a restaurant known for…. you guessed it – burritos! Somehow in all our trips to Wilmington, I’ve never been – someone tell me – is it worth all the hype?
Christian sent me a photo of the dinner he had ordered – any guesses? Don’t get too far ahead of yourself – it wasn’t a burrito. I know, I know. That’s probably sacrilegious or something. But he’s always one to think outside the box when it comes to food. Instead of a burrito he ordered Thai Nachos. THAI NACHOS. Cue heavenly music. My response was pretty much – WHAT. Tell me everything! Tim and I hadn’t eaten dinner yet, so when he texted back with a list of all the toppings, we obviously dropped everything and made our own version of these nachos for our dinner.
I was tempted to keep this recipe to myself – perhaps to break out at our next Superbowl party or something. But no. That would be cruel. Cruel to serve you so many veggies at a Superbowl party and also cruel to keep this recipe to myself. You really must try these nachos for yourself.
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