Chinese Firecracker Nachos

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 teaspoon toasted sesame oil
• 1 tablespoon peeled minced ginger
• 1 lb ground lean lamb (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)

Recipe

• 1 make the firecracker lamb: heat the sesame oil over medium heat in a large saute pan or wok.
• 2 stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
• 3 break up the ground lamb into chunks and place in pan.
• 4 stir in chili garlic sauce and the hoisin sauce.
• 5 continue to cook, stirring and breaking up the lamb.
• 6 add the sesame seeds.
• 7 cook until the lamb is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
• 8 (the lamb mixture can be fried up to a day in advance and refrigerated).
• 9 preheat the oven to 475f.
• 10 assemble the nachos: arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
• 11 sprinkle on the cheese and then the lamb mixture.
• 12 bake the nachos for 4 to 6 minutes until the cheese is bubbly.
• 13 while the nachos are in the oven, toss the cabbage with the rice vinegar.
• 14 serve with green onion and the seasoned cabbage sprinkled on top.