Nachos for dinner? Oh yes, you can! Grab an oven tray and you’re halfway there!
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
½ tsp Chinese five-spice
110g (1 cup) grated reduced-fat
160g (2 cups) raw coleslaw mix
2 green shallots, chopped
1⁄4 cup chopped coriander
2 Tbsp extra light sour cream 2 Tbsp fat-free Greek-style
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.
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.