These peanut chilli crisp pork nachos are like no other version you (or I, for that matter) have ever had before – and it seems we’ve all been missing out. Savoury, satisfying and with a heady chilli hit, the culmination of flavours has to be tried to be believed… and that’s before we even get to the tangy and nutty sauce to tie it all together. Don’t be tempted to skip the double-layering method either. It guarantees a winning cheese pull and topping with every tortilla chip.
PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
4-6
Ingredients
2 tbsp vegetable oil
250g (9 oz) pork mince
1 large red onion, thinly sliced
1 large capsicum (bell pepper), thinly sliced
3 tbsp Marion’s Kitchen Chilli Crisp Oil, plus extra for drizzling
400g (14 oz) tortilla chips (I like a mix of blue and yellow corn chips)
200g (7 oz) grated mozzarella cheese
1 tbsp unsalted roasted peanuts, roughly chopped
finely sliced radish, to serve
finely sliced green chilli, to serve
½ cup roughly chopped coriander (cilantro), to serve
Peanut nacho sauce
⅓ cup smooth peanut butter
1 tbsp dark sweet soy sauce or kecap manis
½ tbsp soy sauce
1 tbsp rice vinegar
Steps
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For the peanut nacho sauce, add the ingredients to a bowl, along with 3 tablespoons of hot water. Whisk to combine, then set aside for later.
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Preheat the oven grill to high.
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Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork and stir-fry, using your spatula to break up the mince, for 4-5 minutes or until almost cooked.
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Add the onion and cook for 2 minutes, stirring often, or until softened. Add the capsicum and stir-fry for another 2 minutes or until just tender.
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Pour over the chilli crisp oil and mix it through the pork mixture until everything is well incorporated. Remove your wok or frying pan from the heat.
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Scatter half of the tortilla chips over the base of a baking dish or oven tray. Spoon over half of the pork mixture, followed by half of the peanut nacho sauce and half of the mozzarella cheese. Repeat with the remaining ingredients.
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Place under the hot oven grill for 5 minutes or until the cheese is bubbling and golden. Scatter with the chopped peanuts, radish slices, coriander and chilli, then drizzle with some extra chilli crisp oil and serve.
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