Nachos for din­ner? Oh yes, you can! Grab an oven tray and you’re half­way there!

Diabetic Living - - CONTENTS -

ASIAN PORK NACHOS WITH WASABI CREAM Every­one’s favourite gets an Asian flavour lift with wasabi and Chi­nese five-spice pow­der.

PREP TIME: 10 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A LIGHT MEAL)

10 Mis­sion White Corn Tor­tillas 150g shred­ded cooked pork loin or skin­less chicken breast fil­let (see Cook’s Tip) 2 tsp salt-re­duced or gluten-free

soy sauce

½ tsp Chi­nese five-spice

110g (1 cup) grated re­duced-fat

cheese

160g (2 cups) raw coleslaw mix

(no dress­ing)

2 green shal­lots, chopped

1⁄4 cup chopped co­rian­der

Wasabi cream

2 Tbsp ex­tra light sour cream 2 Tbsp fat-free Greek-style

nat­u­ral yoghurt

2 tsp wa­ter

½ tsp wasabi paste

1 Pre­heat oven to 200°C (fan-forced). Cut each tor­tilla into six wedges. Ar­range one-third of the tor­tillas over a large bak­ing tray. Spray with cook­ing spray. Bake for 8 min­utes or un­til the tor­tillas are golden and crisp.

2 Toss the pork, soy sauce and five spice in a medium bowl.

3 To make wasabi cream, whisk all in­gre­di­ents in a small bowl.

4 Spread tor­tilla chips in bak­ing tray. Top with pork and grated cheese. Bake for 5 min­utes or un­til cheese melts. Top with shal­lots and co­rian­der. Driz­zle with cream.

COOK'S TIP

To cook the pork or chicken, spray a small non-stick fry­ing pan with cook­ing spray. Heat over medium heat. Add the chicken or pork and cook for 8-10 min­utes, turn­ing the chicken once and the pork oc­ca­sion­ally.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.