EXPATRIATE’S NACHOS
INGREDIENTS
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For the chips:
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1 (12 oz) package Wonton wrappers
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4 cups Neutral oil, such as canola or peanut, for frying
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1 teaspoon Sea salt
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⅛ teaspoon Ground Szechuan peppercorns
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⅛ teaspoon Ground cumin
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⅛ teaspoon Ground coriander
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For the meat:
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1 pound (80‐20) Ground beef
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2 stalks Lemongrass, outer layers peeled, bottom third finely minced
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3 cloves Garlic, minced
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1-inch piece Fresh ginger, peeled and finely chopped
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2 1/2 tablespoons Hoisin sauce
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2 tablespoons Szechuan spicy pot sauce
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2 to 3 Thai chilies, minced
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1 teaspoon Sea salt
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For the salsa:
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2 Roma tomatoes, finely diced
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1/2 Small yellow onion, finely diced
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1 tablespoon Sweet Thai chile sauce
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1 1/2 teaspoons Fish sauce
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1 teaspoon Rice wine vinegar
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1 Thai chile, minced
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1/4 teaspoon Sea salt
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For the crema:
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1/4 cup Mayonnaise
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1/4 cup Sour cream
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1 1/2 teaspoons Lime juice
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1/2 teaspoon Sea salt
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For the chile‐cheese:
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4 oz Velveeta cheese, cut into 2‐inch cubes
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1/2 cup Sour cream
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3 to 5 Thai chilies
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1/4 cup packed Mint leaves
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1/4 cup packed Cilantro leaves
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